Japanese-style Pumpkin Soup (Pumpkin Surinagashi)
Japanese-style Pumpkin Soup looks very similar to Western-style pumpkin soups or French pottage. But the soup-base is dashi stock, and the soup does not contain oil or dairy products.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300g/0.7lb pumpkin (, deseeded, skin removed (note 1))
- 400ml/0.8pt dashi stock ((note 2))
- 1 tsp shiro shōyu ( or usukuchi shōyu (note 3))
- 1 tsp mirin
- 1/3 tsp salt ((note 4))
- Chopped chives ((note 5))
Instructions
- 1
Cut the pumpkin into 2-2.5cm/1” cubes.
- 2
Put the pumpkin pieces and dashi stock in a saucepan and bring it to a boil.
- 3
Reduce heat to medium and cook for 7-8 minutes with a lid on, or until the pumpkin is cooked through (if a bamboo skewer can get through easily, it is done).
- 4
Turn the heat off and let it cool slightly.
- 5
Transfer the pumpkin with dashi to a blender. Purée until there are no pumpkin bits left and the liquid is smooth, then transfer the purée back to the saucepan (note 6).
- 6
Add soy sauce, cooking sake, and half of the salt to the purée and bring it to a boil (note 7).
- 7
Taste-test, add some more salt if required, and mix. Turn the heat off.
- 8
If you are serving it cold, chill it in the fridge after it is sufficiently cooled down.
- 9
Serve hot or cold in a serving bowl garnished with chopped chives in the centre.