Tuesday, October 11, 2011

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?! 

  • 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


  1. What a great idea! You took the traditional soup and turned it around! I'd have to skip the bonito flakes, but the rest sounds delicious!

  2. Beautiful pumpkin color soup! Miso and katsuobushi! Wow this soup has nice umami in there! I used to love fall/winter and it's been my favorite season until I hit maybe 30..then after that cold and rainy weather is just too painful for my body. LOL. Am I talking like grandma? Hehee

  3. @Ann
    Tq ann!
    you can replace the dashi with chicken stock or vegetable stock, give it a try ;)

  4. @Nami
    Tq nami!
    My son doesn't like "regular" or sweet pumpkin soup, but at the time I made this he just fall in love as the same as I'm :)
    Ohh... the truth is I'm often have a pain my my leg if the weather too cold of rainy everyday... but what to do when I just so in love with the weather and atmosfer? :D

  5. This soup looks so inviting, love the colors! Glad you brought out a healthier version of this soup, nice list of ingredients. Now I am wondering where I can find high calcium low fat milk-sounds like something I want to keep around!

  6. frankly speaking, I never try pumpkin soup. Yours make me wanna try it once :)) but I don't know if I can access bonito flake to make dashi here.. any substitute sugestion dear?

  7. @Citra
    hi citra... of coz, u can use light chicken stock or vegetable stock, if u use chicken stock I think you have to use the light one or u can insert half part of water on the chicken stock so the chicken stock flavor won't cover the light flavor of miso paste in the soup :)

  8. @Tina
    Hi tina, tq dear :)
    you can try to find it a local supermarket I guess, not too hard to find, I use "Greenfields" fresh milk :)

  9. @Giulietta
    Tq Giulietta! It is :D , give it a try! ;)

  10. I just make a similar soup with butternut squash. Really like the idea of using pumpkin instead. Can't wait to try this recipe.

  11. I have never heard of pumpkin soup with miso. Nice touch Ellies. Looks great and bet it tasted even better. perfect for the rainy day we're dealing with

  12. I loooove pumpkin soup, but never thought of using miso. Looks and sounds absolutely delicious!!

  13. Such a beautiful soup...who could resist that brilliant color and all the lovely garnishes? It looks fabulous!

  14. Wow pumkin soup,looks delicious,Yum,,,Yum,,great colour ready for halowen??

  15. As much as we love summer we do have to admit that fall has an undeniable romance... the warmth of a fire on a cool evening, and all those warm and comforting foods. Your soup looks so yummy. We'll have to find a kabocha and enjoy this recipe as you made it.

  16. The color of pumpkin is always so bright and sunny so is your bowl of soup!

  17. Wow that is gorgeous! I'll take a bowl of that...or two! :)

  18. hy, chanced upon your space while blog hopping...
    love your space..
    awesome posts with nice presentation.
    soup sounds totally impressive with flavors..

    Am your happy follower now..;)
    do stop by mine sometime..
    Tasty Appetite

  19. I love this fusion! This sounds like a tasty fall soup =)

  20. @Peggy
    Tq dear :)
    we do need a tasty soup for a lovely fall didn't we? ;)

  21. @Jay
    Hi jay... nice to meet u and tq for stopping by at my blog and following :)
    Glad u like the post! ;)

  22. @Kate
    Tq kate!
    Oh same here... I'm take 2 bowl each time! ;)

  23. @Quay Po
    yes, fall always bring the yellow oranges lovely color, even I not a big fan of those color but still loves fall atmospheres and the food :)

  24. @Cherryl
    Tq cherryl!
    Yes fall always bring the romantic things... almost all of things that "Acompany" the fall autumn season always have a romantic site... even the color :)
    Tq for ur kind comment and hope u find the kabocha and enjoy the soup with glad ;)

  25. @Ridwan
    Hi ridwan! Tq! :)
    Oh I'm not celebrating hollowen... I' celebrating the romantic autumn!! ;)

  26. @Lizzy
    Tq Lizzy!
    the garnish did a good work to giving a nice touch of color, presentation and Taste! ;)

  27. @Becka @the elegant eggplant
    Hi becka! Tq for stopping by and ur kind comment... nice to meet u :)
    glad that u loves pumpkin soup too, the idea of miso is from the cookbook that the recipe I adapted , but I do loves miso paste and often use it in the kitchen
    hope u enjoy this pumpkin soup as I do ;)

  28. @Roxana
    Hi roxana.. tq! :)
    the idea of using miso paste is from the cookbook, I just less ht green onion and add a potato and cayenne paper to the soup to add a western touch... and yes this warm and hot soup is one that we need for this rainy and windy way :)

  29. @eating deliciously
    hope u will enjoy this pumpkin soup too and tq for stopping by and ur kind comment...
    nice to know u! ;)


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