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Dessert Pumpkin Corn Porridge

by Madeline Leung

Squash soups are often made savory, but why not sweet? Over Chinese New Year weekend I had tea with good friends at the Guangzhou Restaurant, where we tried a pumpkin corn porridge. It was delicious and simple enough to recreate at home. The porridge is flexible – it can be an indulgent dessert with a heavy hand in coconut milk and sugar, or daily breakfast porridge.

The recreation made with Japanese Kobocha pumpkin.

When planning a dinner with a savory squash dish, consider making this unique soup for dessert – it’s a great way to use an ingredient two ways.


We had a special visitor joining us for dim sum. It was a riot! Dim sum goers were waving their hand up in the air with red envelopes for the lions, and touching the lion on the head as it passed by for good luck.

The inspiration.

Guangzhou Restaurant
13659 37th Ave
2nd Floor
Flushing, NY 11354
(718) 888-9996

This rendition made with acorn squash.


Dessert Pumpkin Corn Porridge

Ingredients:

  • 2 acorn squashes, large (or any other sweet pumpkin)
  • 5 cups of water
  • 1/3cup granulated sugar
  • ½ cup tapioca
  • 1 cup cut corn
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract

Directions:

Preheat oven to 450 degrees F. Cut the squash in half lengthwise, de-seeded, and drizzle and brush the top with oil. Roast for 40 minutes.

Note: The squash can be steamed, or simply peeled and boiled.

Peel the skin off the squash, and set 1/4 of the squash aside. Puree the rest with 5 cups of water. Chop up the remainder of the squash that was set aside. In a soup pot, heat the pureed squash, chopped squash, sugar.

Boil water and cook the tapioca until it becomes translucent. Approximately 20 minutes. Drain water and rinse with cold water. Set aside

Add cut corn, stir in coconut milk, and cooked tapioca until it comes to a simmer. Turn off heat. Add vanilla extract.

Serves 8-10

Other Dessert Pumpkin Soup Recipes:

9 comments

1 Lee Ann { 02.14.11 at 6:43 AM }

Thanks for posting this up!! Mmmm, can’t wait to try it out!

2 Madeline Leung { 02.14.11 at 7:18 PM }

Hi Babe! Can’t wait to make it for you!

3 Me Again { 02.15.11 at 3:02 PM }

I’m actually thinking of making this for Mom this weekend while she’s in DC… and I actually have some pumpkin puree (from a can that needs to be used soon) so do you think that could replace the acorn squash then?

Also, would frozen corn do? That should be the same as cut corn, I think…

4 Madeline Leung { 02.15.11 at 11:11 PM }

Call me if you have questions.

5 Madeline Leung { 02.15.11 at 11:13 PM }

Yes – you can use canned pumpkin. It’s going to be a different flavor though. but sometimes a girl just got to take some short cuts.

6 Hoyu { 02.16.11 at 12:04 PM }

You said you were going to recreate this better, and you did.
Props for the green garnish.

7 Madeline Leung { 02.16.11 at 12:34 PM }

Yes. Thanks for the suggestion ;) We took note from the expert on photography.

8 Purpledee { 03.26.11 at 11:17 AM }

Hi Madeline, thanks for dropping by my blog for the post on pumpkin dessert! Glad to know that you experimented some new ideas for dessert too. I will follow your blog more often, keep up the blogging spirit! :)

9 Madeline Leung { 03.26.11 at 6:21 PM }

Thank you for stopping by. I’m looking forward checking out your upcoming desserts. :)

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