Are you looking for a comforting, warm bowl of soup? Look no further than this delicious Chinese vegetarian pumpkin soup recipe! This hearty and healthy soup is sure to satisfy your taste buds and leave you feeling content.
Why You’ll Love This Recipe
- It’s vegan and vegetarian-friendly
- It’s full of flavor
- It’s packed with wholesome ingredients
- It’s perfect for cool weather days
Ingredient List
- 1 medium-sized pumpkin
- 3 cups vegetable broth
- 1/2 cup coconut milk
- 2 garlic cloves, minced
- 1 onion, diced
- Salt & pepper to taste
How To Make This Recipe
- Preheat your oven to 375°F (190°C).
- Cut the pumpkin in half and remove all seeds.
- Place the halves cut-side down on a baking sheet lined with parchment paper.
- Roast the pumpkin in the oven for about an hour or until it becomes soft.
- In a pot over medium heat, sauté the minced garlic and diced onions until fragrant.
- Scoop out the cooked flesh from the roasted pumpkins into the pot with garlic and onions.
- Add in vegetable broth slowly while stirring frequently.
- Let it simmer on low heat for about ten minutes until everything combines well together then let it cool down.
- Blend everything up using a blender or immersion blender until smooth, adding salt & pepper to taste along with half cup coconut milk into it.
Cooking Time And Temperature Guidelines
Cooking time: Approximate cooking time of this soup is 75 minutes (prep + cook)
Temperature Guidelines: Preheat oven to bake at roasting temperature at approximatley 375 °F
when roasting pumpkins before blending them with other ingredients.
My Pro-Tips
- Use a sugar pumpkin or a pie pumpkin for optimal taste and creaminess.
- Roasting the pumpkins ahead of time will add an extra layer of flavor to your soup.
- Finish with freshly cracked black pepper on top.
Seasoning Options
The seasoning in this sweet soup recipe is very simple, containing mainly salt and pepper. However, you may want to try other spices like cinnamon or nutmeg in case you prefer adding more flair into the dish.
Recipe Tips
- Be sure to remove all seeds from your pumpkin before roasting it in the oven.
- To make things easier when blending ingredients together use emersion blender rather than transferring all the ingredients at once into a regular blender which might create mess.
- Store leftover soup in an air-tight container in the fridge for up to 3 days.
Recommended Tools To Make This Recipe
- Immersion Blender or Regular Blender
- Parchment Paper
- Baking Sheet
To Sum Up:
This Chinese vegetarian pumpkin soup recipe is creamy, wholesome, and full of warming flavors—perfect for autumn days or chilly evenings! Give it a try today and enjoy its amazing taste while soothing your soul from within!
FAQs
Can I use a different type of pumpkin in the recipe?
Answer: Yes, you can substitute other types of sweet and dense winter squash for the pumpkin called for in the recipe. Butternut squash, kabocha squash, or acorn squash all work well.
Is it necessary to soak dried shiitake mushrooms before adding them to the soup?
Answer: Yes, it’s best to soak the dried shiitake mushrooms in hot water until they soften before using them in this soup. This will help release their flavor and aroma more fully into the broth.
Can I make substitutions for any of the other ingredients if I don’t have them on hand?
Answer: Yes, you can make some substitutions based on your preferences or what you have available. For example:
Vegetable stock or bouillon cubes can be used instead of mushroom broth.
Spinach leaves or bok choy can replace kale leaves.
Firm tofu can be substituted for seitan as a protein source.
Red miso paste is an acceptable substitute if white miso paste is not available.
In general, feel free to adjust this recipe to suit your taste preferences and pantry inventory while keeping in mind that modifying certain ingredients may result in changes to its overall flavor profile.
