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Pumpkin, Almond, and Kiwi Soup

Soups and Congees

Pumpkin, Almond, and Kiwi Soup
1/2 pound Chinese pumpkin, peeled and thinly sliced
1/2 cup almonds, blanched and peeled
3 Tablespoons sugar
1/2 cup peeled and diced kiwi
1. Steam the pumpkin for fifteen or twenty minutes, drain, and cool. Then mash pushing the pumpkin through a fine strainer to remove any fibers.
2. Grind the almonds with half cup water, then strain keeping the water and discarding the nut meat.
3. Mix pumpkin, liquid from the almonds (called almond milk), and sugar, and simmer for half an hour.
4. Add kiwi pieces, and six cups of water and bring to the boil, then serve.

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