This pumpkin dessert soup is a comforting, creamy treat inspired by traditional Southeast Asian sweet soups, often enjoyed as both a dessert and a cooling snack. While I don’t know its exact origins, versions of this dessert are popular in Nyonya (Peranakan) cuisine, which blends Chinese and Malay influences.
Ingredients like pandan leaves, coconut milk, and barley are common in the region, adding a layer of aromatic sweetness to many dishes. Here, the candied winter melon adds a unique texture and flavor, making it a distinctive treat with that signature Southeast Asian flair.
The process of making this dessert soup is simple but satisfying. The barley and winter melon simmer with pandan leaves, infusing the base with a light, fragrant sweetness. Then, adding homemade pumpkin puree and a touch of pumpkin spice brings a cozy, seasonal warmth.
You can serve like this...
The coconut milk rounds it out with a creamy finish, and for a bit of flair, you can chill it overnight, top it with more coconut milk, and finish with a brûléed sugar crust. This not only adds texture but also a beautiful presentation if you’re serving it to friends and family.
If you’re curious to try a different kind of pumpkin dessert, this is a wonderful recipe to explore! It’s a delicious way to experience Southeast Asian flavors in a new context, especially if you’re already a fan of pumpkin.
Or this...
Serve it warm for cozy nights or cold with a brûléed top for an elegant touch. Whether for yourself or to impress guests, this pumpkin dessert soup is worth a try—it’s a perfect blend of traditional ingredients and seasonal comfort.
Ingredients:
(Serve 4)
Equipment:
Blender / Hand Blender
Blow Torch
Heavy Pot
Directions:
Please visit my "How To Make Pumpkin Puree" page for the recipe.
Please visit my "Pumpkin Spice Blend" page for the recipe.
Combine water, barley, winter melon and pandan leaves in a pot.
Turn the heat up to medium-high and bring it up to a simmer.
Once it starts to simmer, lower the heat down to low.
Cook for 20 mins or until the barley is soft and easily squished by your fingers.
Remove and discard the pandan leaves.
Add in the pumpkin puree and spice blend.
Stir to combine well.
Cook for another 5 mins.
Remove from heat and add in coconut milk.
Stir to combine well.
Season with salt.
You can serve this hot or cold as it is.
Or, you can chill in the fridge overnight.
The next day, blitz until smooth with a blender.
Transfer to serving glass, filling to about 3/4 way full.
Top it with coconut milk and chill until firm.
Sprinkle sugar over the top and brûlée with a blowtorch.
Enjoy!
Both versions taste just as great...
A cooling treat for a cozy warm afternoon...
Comments