Squash soups are often made savory, but why not sweet? Over Chinese New Year weekend I had tea with good friends at the Guangzhou Restaurant, where we tried a pumpkin corn porridge. It was delicious and simple enough to recreate at home. The porridge is flexible – it can be an indulgent dessert with a heavy hand in coconut milk and sugar, or daily breakfast porridge.
When planning a dinner with a savory squash dish, consider making this unique soup for dessert – it’s a great way to use an ingredient two ways.
We had a special visitor joining us for dim sum. It was a riot! Dim sum goers were waving their hand up in the air with red envelopes for the lions, and touching the lion on the head as it passed by for good luck.
13659 37th Ave
Flushing, NY 11354
Dessert Pumpkin Corn Porridge
- 2 acorn squashes, large (or any other sweet pumpkin)
- 5 cups of water
- 1/3cup granulated sugar
- ½ cup tapioca
- 1 cup cut corn
- 1 cup coconut milk
- 2 teaspoons vanilla extract
Preheat oven to 450 degrees F. Cut the squash in half lengthwise, de-seeded, and drizzle and brush the top with oil. Roast for 40 minutes.
Note: The squash can be steamed, or simply peeled and boiled.
Peel the skin off the squash, and set 1/4 of the squash aside. Puree the rest with 5 cups of water. Chop up the remainder of the squash that was set aside. In a soup pot, heat the pureed squash, chopped squash, sugar.
Boil water and cook the tapioca until it becomes translucent. Approximately 20 minutes. Drain water and rinse with cold water. Set aside
Add cut corn, stir in coconut milk, and cooked tapioca until it comes to a simmer. Turn off heat. Add vanilla extract.