5 from 120 votes
Chinese Pumpkin Soup with Carrots
This Chinese Pumpkin Soup combines pumpkin flesh, carrots, dried scallops, jujubes, dried kelp, and a savory broth steamed for an hour. The dried scallops and kelp add depth and natural umami, while jujubes contribute mild sweetness. The result is a fragrant, nourishing soup with tender vegetables and layers of mild savory and sweet flavors, typically served warm in small pumpkins for presentation.
Prep Time
15 mins
Cook Time
1 hr
Servings:
4
people
Calories:
227 kcal
Course:
Side Dish, Soup
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 227
% 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.