The weather is start to windy, rainy and cloudy in Indonesia now...
I think the rainy season is start to come and autumn season in the other side of the world wich the country have 4 season.
Most of people I know loves summer than rainy season or summer and spring more than winter and autumn, but I just in love with that rainy - autumn - winter season... I just feeling... Romantic! ;)
Since 2 week ago lot's of my food-blogger friend start to posting "all about pumpkin" recipe and I just so exited with the autumn and rainy season which start to come. 1 of the reason, pumpkin is one of my favorite ingredients and as you know SOUP is always following when that 2 season is start to visiting us!
I use kabocha for the soup, it's Japanese pumpkin. Kabocha has a sweeter taste more than other type of pumpkin. It's high with potasium, vit B and C and as the source of complex carbohydrates which good for increasing energy.
The idea to use miso paste is from the cookbook, I just less the green onion and add potato & cayenne paper. I got the miso paste from one of my friend from japan, Natasha, since then I falling in love with the flavor and often use this miso paste at my dish :)
This pumpkin soup is maybe a little different like others pumpkin soup you use to have, it's pumpkin soup fusion style - a healthier style! How that sound?!
- For dashi : 1 handful Bonito Flakes and 900 ml Water
- 1 kg Kabocha
- 1 medium Potato, cut into cubes
- 1 medium Onion, slice cubes
- 1/2 cup Low Fat High Calsium Fresh Milk
- 2 tbsp Miso Paste
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Cayenne Paper (you can skip this if you want to serve this to kids)
- 1 tbsp Low Fat Butter
- 1 tsp Canola Oil
- Asian Chives, slice 2 cm - for garnish
- Serve with : Garlic Bread
- Deseeded kabocha, cut into cubes, Steamed until tender.
- To make (simple) dashi : boiling the water, turn of the heat. Add bonito flakes into the water, let it sink to the bottom for 10-15 minutes.
- Strain dashi with a kitchen towel on the bottom of strainer, set a side. (see Nami from Just One Cookbook : how to make dashi in 3 ways)
- In a non-stick pan, saute onion with butter and canola oil until fragrant and translute.
- Stir in potato, saute for a second, add dashi, simmer in medium heat until the potato is tender, remove from heat, tranfter into blender.
- Process with the kabocha until smooth.
- Tranfer again to the pan, in a low heat - add the miso paste, stir well. (less the miso paste if you want the flavor of the soup not too strong)
- Add cinnamon, nutmeg and cayenne paper, stir, taste.
- Add fresh milk, stir, turn of the heat.
- Serve hot with garlic bread and chives on top.
- Enjoy! ;)
Have this pumpkin soup before you start your breakfast or as a dinner, this hot and healthy soup will defenitely cheer up your day - well... works for me, even my son have 2 serving of it in the first time he taste the soup, after that he often craving for it!
A healthier way and a good way to enjoy your pumpkin and rainy-autumn season... who will resist? ;)
Stay Healthy & Loves your Kitchen More! :)
Difficulty : easy
Cooking Time : < 30 minutes
Makes : 4 serving
Adopted from : Healthy Express cookbook, by Edwin Lau