Healthier Pumpkin Soup - Fusion

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?! 

Ingredients: 

• 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

Directions : 

• 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