Remove only half of the pumpkin’s peel, cut into thin slices.
Steam until it cooked thoroughly and then mash it until smooth and creamy.
Dice up the other half of the pumpkin, then dice up the Chinese Yams.
Next, crack and beat up the eggs into a bowl.
Add 300ml of water, diced pumpkin and diced Chinese Yams into a cooking pot filled with water, then bring it to boil.
Then, add the mashed pumpkin into the pot, season it with salt and stir well.
Once the diced pumpkins are cooked thoroughly, add the starch to thicken the soup.
Then, add the eggs.
Lastly, add the chopped green onions, coriander and pork floss as garnish before serving.
Notes
Pumpkin itself is sweet and mild in taste, it is also rich in fibre which improvise appetite and invigorating spleen, anti-inflammatory, analgesic, detoxification, diuretic and promotes bone development.Moreover, when it is being cooked together with Chinese Yams, it can moisturise our inner intestines, prevents constipation and improvise our intestinal function.