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Home > Tips and Resources > Diet and Cancer > Recipes > Pumpkin and Chestnut Soup
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Pumpkin and Chestnut Soup

Nutritional Value

Pumpkin is rich in beta-carotene and vitamin C which have anti-oxidant effect. It can improve the immune system and reduce the risk of cancer.

Chestnut is a rich source of vitamins and minerals such as calcium, potassium, magnesium and phosphate.

Ingredients

  • 1/2 pumpkins
  • 1 carrot
  • 15 pieces chestnuts
  • 1 corn
  • 20g lotus seeds
  • 250g pork
  • 2.5L water

Directions

  1. Put the pork in a pot of cold water. Heat them until the water boils, then take out the pork and rinse it thoroughly. (This can remove the odour of the pork and remove the dirts.)
  2. Wash the pumpkin. Keep the skin and cut it into pieces.
  3. Boil a pot of water. Put in chestnuts and cook for 5 minutes. Take them out and peel the chestnuts after they have cooled down a bit. You may also buy de-shelled chestnuts and skip this peeling procedure.
  4. Wash the corn, carrot and lotus seeds. Peel the carrot. Cut them into pieces.