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南瓜扁豆椰子片素湯
Coconut and pumpkin vegetarian soup with nuts and hyacinth beans

It is rainy during these days. Make a moisturizing soup. It can keep you healthy.

⬇️⬇️English recipe follows⬇️⬇️
南瓜扁豆椰子片素湯

材料：
南瓜一斤
粟米2支
扁豆100克
椰子片30克
腰果100克

處理：
1. 椰子片，清水浸3分鐘。
2. 扁豆及腰果，清水浸3分鐘。
3. 粟米，去皮，清水洗乾淨。
4. 洗乾淨煲。
5. 南瓜，去籽，清水洗乾淨表皮，切大舊，放煲內。
6. 粟米，一開二，放煲內。
7. 扁豆及腰果，清水沖洗乾淨，放煲內。
8. 椰子片，清水沖洗乾淨，放煲內。
9. 加入清水至4升的容量。

烹調：
1. 大火煲滾。
2. 煲滾後，轉中慢火煲45分鐘。
3. 煲好，焗一小時或以上。
4. 完成，可享用。

Coconut and pumpkin vegetarian soup with nuts and hyacinth beans

Ingredients:
Pumpkin 1 catty
Sweet corn 2 Nos.
Hyacinth beans 100g
Coconut (sliced) 30g
Cashew nuts 100g

Preparation:
1. Sliced coconut, soak in tap water for 3 minutes.
2. The beans and nuts, soak in tap water for 3 minutes.
3. Sweet corn, get it peeled. Rinse with tap water.
4. Rinse a pot.
5. Pumpkin, remove seeds. Rinse the skin with tap water. Cut in big pieces. Put in the pot.
6. Sweet corn, divide each into 2 shares. Put in the pot.
7. The beans and nuts, rinse with tap water. Put in the pot.
8. The coconuts, rinse with tap water. Put in the pot.
9. Add in water up to volume of 4L.

Steps:
1. Heat up at high flame.
2. Turn to medium-low flame after boils up. Boil for 45 minutes.
3. Complete. Leave the soup for an hour or more.
4. Complete. Serve.