Besides the pumpkin, I also found my pack of 4 pcs Lily Bulbs which I can't recalled when I bought it. I have to make mental notes not to buy things or ingredients that I don't intend to use early. I did a post about Fresh Lily Bulbs before - you can have a look at how the bulb looks like. The thing is, if I don't buy it now, I may not seeing them anymore on the shelves. It's either off season or last of the lasts. I have to wait next year again! You faced such predicament to buy or not to buy??? Until I find a bigger home for larger refrigerator, I have to content with what I have now... :-( Now, for a quick dessert, yes, I'm using the pumpkin and Lily Bulbs as dessert, for a change.
Sweet Pumpkin And Lily Bulb Soup
Serves 2-3 portions
150 g Pumpkin
50 g Fresh Lily Bulbs
30 g Rock Sugar (or to your taste)
400 ml Water
1. Wash and cut pumpkin into small chunks. Set aside.
2. Wash and remove any yellow petals from Lily bulbs. Separate bulb into petals.
3. In a pot, heat the water until it boils.
4. Add in the pumpkin chunks and let it cook for about ½ hour or until soft. Add in the rock sugar and Lily petals. When the rock sugar dissolves, remove the pot from heat to avoid over cooking the Lily petals. Serve hot or cold (you can add some ice cubes if you like.)
Note: If you can't find rock sugar, you can use your daily sugar or raw cane sugar. I'm not sure if you can find Fresh Lily bulbs in your regions (please check with your local delis, florists or Asian supermarkets) but you can use the dried lily petals. Soak the dried petals, preferably overnight and boil it until soften. Then add it into the pumpkin and syrup mixture.