

Ingredients:
1/4 Wedges Of Pumpkin, about 300g
Set aside 100g Of Pumpkin, finely chopped
5 Water Chestnuts, finely chopped
1 Medium Orange Sweet Potato, finely chopped
1 Medium Japanese White Potato, finely chopped
1/2 Cup Uncook Sago
1/2 Cup Cream Corn/Sweet Corn
Few Pieces Of Pandan Leaves
Methods:
1. First, boil half a big pot of water and add in the un-cooked sago, boil and stir occasional over medium heat until sago is almost clear. (about 10 mins, then rinse and soak in cold water for later used)
2. While waiting for the sago to cook, peel and cut 200g pumpkin into cubes.
3. Bring 1.5 litres of water to boil, add in the pumpkin cubes and cook until tender then remove.
4. Add in the finely chopped, pumpkin, sweet potato, water chestnut, drained sago and pandan leaves in the water and simmer over medium low heat.
5. Puree the hot pumpkin with 1 cup of water(from cooking the pumpkin) until smooth then pour into the pot together with the rest of the ingredients.
6. When it boils, add in the sago and stir occasionally to prevent sago from sticking to each other and the bottom of the pot.
7. Simmer until the all the ingredients had cooked through then add in the corn and some rock sugar to taste.
8. Adjust water to consistency (thickness) of the soup that you desire whether too thick or watery.



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