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Pumpkin Soup

Soups and Congees

Pumpkin Soup
6 cups chicken stock
1 pound pumpkin, peeled and chopped coarsely
1 Tablespoon preserved Sichuan vegetables
1 teaspoon ground white pepper
3 baby bok cai, minced
½ teaspoon salt

1. Boil the stock in a three quart pot with the chicken and duck cubes and the pumpkin for ten minutes; mash the pumpkin. if desired.
2. Mince, then add the preserved vegetables, the ground pepper, bok cai, and the salt, and simmer three to five minutes more, then serve in pre-heated soup bowl or a large soup tureen.

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