This sweet pumpkin soup is delicious and filling and reminds me of my childhood coz my Mom often cooked this for me when I did not want to eat (note: was a picky eater whan I was a kid).
Wash pandan leaves well and cut into 2 cm length
Boild the water in a pan and then add the pumpkin cubes. Cook until the pumpkin is half tender.
Pour in the coconut milk, palm sugar and pandan leave.
Cook through until the pumpkin is tender
Also can use evaporated milk instead of coconut milk. To thicken the soup, may add 1 (one) table spoon of jelly powder.
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