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Pumpkin and Barley Dessert Soup
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Pumpkin Barley and Dessert Soup

Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Servings: 4

Ingredients

  • 1/3 cup pearl barley 洋薏米1/3杯
  • 120 grams pumpkin 120 克南瓜
  • 2000 ml water 2000 毫升水
  • 75 grams sugar of choice 75 克糖（任选）
  • 2 pandan leaves 2 片香兰叶

Instructions

  • Cut the pumpkin into small cubes and place in a pot.
  • Then rinse the pearl barley and place in a pot.
  • Rinse pandan leaves and add to the pot. Twist a few times to release the aroma.
  • Add water. Bring the water in the pot to a boil. Then reduce the heat to low, cover with a lid and simmer for 2 hours until the pearl barley is soft and slightly chewy.
  • Add sugar to taste. Cook for another 5 minutes or so until the sugar dissolves. Serve warm or chilled.

Notes

  • Cut pumpkin into small, even cubes – Cutting the pumpkin into smaller, even cubes helps them cook evenly and dissolve slightly into the soup. You can also puree the pumpkin before cooking with the other ingredients.
  • Rinse the barley well – Always rinse pearl barley thoroughly to remove excess starch and dust. This prevents the soup from becoming cloudy.
  • Simmer low and slow – A gentle simmer for about 2 hours helps the barley turn soft and chewy while allowing the pumpkin to release its natural sweetness.
  • Don’t skip the pandan – It adds a lovely aroma. However, you can skip this if you can’t get hold of it. Twisting the pandan leaves before adding them helps release their fragrance.