Tri-Colored Pumpkin Soup

RH Staff

Yield: 4 servings.

1 tsp. Lee Kum Kee Sesame oil (blended)
1 tsp. chicken bouillon powder
1 tsp. salt
2 1⁄2 Tbsp. cornstarch
3 oz. pork, ground
4 1⁄2 cups 2 Tbsp. water
1 tsp. pepper
2 oz. green peas
2 oz. canned whole corn kernel, drained
2 oz. carrots, diced
8 oz. pumpkin flesh, diced

Mix sesame oil, ¹⁄2 tsp. chicken bouillon powder, ¹⁄2 tsp. salt and ¹⁄2 Tbsp. cornstarch to make marinade. Mix ground pork with marinade. Bring 4¹⁄2 cups water to boil. Add peas, corn, carrots and pumpkin and cook for 5 minutes or until done. Stir in pepper and remaining chicken bouillon powder, salt, cornstarch and 2 Tbsp. water. Heat through.

LEE KUM KEE