How to cook delicious, strange and delicious pumpkin and tapioca soup

Vietnamese people teach you how to cook pumpkin soup Tapioca (tapioca, cassava) delicious, strange mouth

With easy-to-find ingredients and simple methods, you can easily cook a delicious and nutritious soup for your family to enjoy in the morning or on weekends.

Cooking ingredients pumpkin soup cassava:

– Pumpkin: 1 size 600g

– Tapioca: 2 small tubers

– Sun-dried shrimp or dried shrimp: 80g

– Abalone mushrooms: 100g

– Red onion: 4 bulbs (grated)

– Green onions, cilantro, cilantro

– Seasoning seeds, soup powder, pepper.

Way cook pumpkin soup cassava:

– Cut the pea squash in half, use a spoon to cut out the seeds.

+ Remove the air fryer 160 degrees 35 minutes

+ Steam for 25 minutes

– Use a spoon to scrape the pumpkin meat into a bowl, scrape it clean (only remove the skin and stem, the squash skin is as thin as eggplant skin)

– Tapioca uses a spoon to eat grated rice, tilting the grated potato from the bottom up into strands. You can buy a table to grate tapioca for convenience.

– Fry the fragrant onions, add mushrooms and crushed shrimp, stir-fry, grated zucchini, mix well, add a little pepper and continue to add 1.5 liters of water.

– Cook pumpkin soup until the water boils, add: 2/3 tbsp seasoning, 1 tsp soup powder. Wait for it to boil, add the cassava, let it simmer until the cassava is cooked.

– Grated cassava is soft, the soup compares with the orange-yellow color of pea squash. Ladle the soup into a bowl, season with some cilantro, sprinkle with pepper and enjoy.

Good luck with your squash and cassava soup!

*Food and photos by Facebook Le Phung Ngoc Linh.