Chinese Pumpkin Soup with Carrots
User Reviews
5
Chinese Pumpkin Soup with Carrots
Description
Chinese Pumpkin Soup with Carrots features a combination of pumpkin flesh scooped from small pumpkins, diced carrots, dried scallops soaked to retain flavor, dried kelp pieces, and jujubes for sweetness. These ingredients are steamed together in chicken stock with Shaoxing wine and salt to develop a harmonious broth. The soup balances mild sweetness from pumpkin and carrots with the rich umami of dried seafood and seaweed.
The cooking method uses steaming to gently infuse flavors while preserving the texture of vegetables. The pumpkin imparts a mellow sweetness and smooth texture, while the scallops contribute body and savoriness. Kelp adds a subtle marine depth, and jujubes provide hints of dried fruit sweetness. This layering creates a delicate and comforting soup.
It is common to serve the soup in the small pumpkin shells for visual appeal and to enhance the eating experience. This presentation adds a rustic charm and naturally contains the broth. The soup is best served warm and can be accompanied by light dishes as part of a meal.
Notes mention caution about bitter pumpkins due to cucurbitacin, which is toxic and should not be consumed. The soup can be stored refrigerated for 2-3 days and pumpkin flesh frozen up to 3 months. To keep pumpkin texture intact, the flesh can be added later in cooking or with skin left on. Reheating should be done by bringing the soup back to a boil before serving.
Ingredients
- 6 scallop Rinsed then soaked for 30 minutes in hot water. Do not try to scrub off all the white "powder" on the surface of the dried scallops! They contain lots of flavor, dried
- 2 pumpkin Yields about 1 Cup of pumpkin flesh, small
- 2 carrot Peeled and cut into ½-inch pieces
- 4 jujube deseeded and cut into quarters
- 4 pieces dried kelp Don't wash off the white powder as it is the natural umami of the seaweed! Simply use a damp cloth to remove any dirt, 1 inch by 1 inch pieces
- 3 Cups chicken stock Substitute: pork stock.
- ½ Tablespoon Shaoxing wine Substitute: sake
- ¼ teaspoon salt or to taste
Instructions
- Slice the top of the pumpkin. Make sure you slice at the top if using the pumpkin as a bowl (see Notes.)
- Use a melon baller or an ice cream scoop (or just a regular spoon) to scoop out the pumpkin flesh and seeds.Separate the flesh from the seeds- you can regrow the seeds or roast them. The flesh will be added to the Chinese soup.
- Combine all the ingredients in a large bowl that can go into the steamer and steam for 1 hour.
- Season to taste, then serve.
Notes
- Check pumpkins for bitterness before cooking; bitter pumpkins contain harmful cucurbitacin and should be discarded.
- To preserve texture, add pumpkin flesh in the last 20 minutes of steaming or keep the skin on if cooking longer.
- Small pumpkins can be steamed briefly after cooking and used as natural serving bowls for the soup.
- Store leftover soup in the refrigerator for 2-3 days and pumpkin flesh can be frozen up to 3 months.
- Reheat soup by boiling before serving to restore warmth and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 48g | 16% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 296mg | 12% |
| Potassium | 2518mg | 54% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 57916IU | 1158% |
| Vitamin C | 61mg | 68% |
| Calcium | 154mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
