Japanese (Kabocha) Pumpkin

May 27, 2023May 27, 20230 2

Japanese (Kabocha) Pumpkin Soup recipe for a cozy fall evening

by The Chefin Soup

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

150

Sugar

Fat

Japanese (Kabocha) Pumpkin soup is a classic dish in Japanese cuisine. Kabocha is a type of pumpkin that is native to Japan and has a naturally sweet flavor and smooth texture. This soup is wholesome and easy to make, and it is often enjoyed on a cozy fall evening or at a winter dinner party. The use of dried shrimp in this recipe adds an extra layer of flavor and umami, which makes it a favorite among seafood lovers. Overall, this soup is a hearty meal that is perfect for people who need a quick, nutritious, and delicious dinner on a busy day.

Instructions

1.	Cut the kabocha pumpkin into small pieces, removing the seeds and skin.
2.	Crush the dried shrimp with a mortar and pestle.
3.	Heat the canola oil in a large pot over medium-high heat.
4.	Add the dried shrimp and stir for a minute.
5.	Add the pumpkin, sugar, soy sauce, and water to the pot and stir.
6.	Bring the mixture to a boil then reduce the heat to low and let it simmer for 10-15 minutes or until the pumpkin is tender.
7.	Remove the pot from the heat and blend the soup until it is smooth.
8.	Serve hot with a sprinkle of dried shrimp on top of each bowl.

PROS

This Japanese (Kabocha) Pumpkin Soup is nutritious and easy to make.

The soup is both savory and sweet with a hint of umami flavor from the dried shrimp.

It is vegan, gluten-free, and low in calories, making it a perfect choice for a healthy meal.

Kabocha pumpkin is abundant in vitamins and minerals such as vitamins A and C, iron, and potassium that your body needs to stay healthy.

CONS

If you’re not a fan of seafood, the dried shrimp flavor might not be ideal.

HEALTH & BENEFITS

This soup is packed with nutrients that support a healthy lifestyle.
The pumpkin used in this recipe is rich in dietary fiber, vitamins A and C, iron, potassium, and beta-carotene, which has been linked to reducing the risk of cancer and heart disease. The dried shrimp contains high amounts of protein, omega-3 fatty acids, and vitamins B12 and D.

	2 lbs Japanese pumpkin ( kabocha )
	1 tablespoon dried shrimp ( ebi )
	1 tablespoon canola oil
	1 tablespoon sugar ( or splenda )
	1 tablespoon low sodium soy sauce
	2 cups water