Upgraded Pumpkin Soup
Upgraded Pumpkin Soup
Ingredients
- 2 tablespoons oil, for sautéing
- 1 tablespoon ginger, fresh, minced
- 1 cup leeks, chopped, white and light green parts only
- 1/2 cup green onions, chopped
- 1/2 cup shiitake mushrooms, sliced
- 1 cup carrots, peeled and chopped
- 4 cups pumpkin, peeled, seeded, and chopped into 1-inch pieces
- 4 cups water or vegetable broth, or as needed to submerge vegetables
- 1/2 teaspoon kombu dashi powder
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon granulated sugar
- 1/4 cup fresh parsley, chopped, for finishing
Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the minced ginger to the pot and sauté for 1 minute until fragrant.
⏱️ 1 min
- 3
Add the chopped leeks, green onions, and sliced shiitake mushrooms to the pot. Stir to combine with the ginger and sauté for 5-7 minutes, until the aromatics have softened.
⏱️ 7 min
- 4
Add the chopped carrots to the pot and stir, cooking for another 3 minutes.
⏱️ 3 min
- 5
Add the chopped pumpkin pieces to the pot and stir to combine with the other vegetables.
⏱️ 2 min
- 6
Pour in the water or vegetable broth, ensuring the vegetables are mostly submerged. If needed, add a little more liquid.
⏱️ 1 min
- 7
Stir in the kombu dashi powder, black pepper, and granulated sugar.
⏱️ 1 min
- 8
Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the vegetables are very tender.
⏱️ 20 min
- 9
Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min
- 10
Taste the soup and adjust seasoning if necessary. Ladle into bowls and sprinkle a handful of fresh chopped parsley on top before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Upgraded Pumpkin Soup
- 2 tablespoons oil, for sautéing
- 1 tablespoon ginger, fresh, minced
- 1 cup leeks, chopped, white and light green parts only
- 1/2 cup green onions, chopped
- 1/2 cup shiitake mushrooms, sliced
- 1 cup carrots, peeled and chopped
- 4 cups pumpkin, peeled, seeded, and chopped into 1-inch pieces
- 4 cups water or vegetable broth, or as needed to submerge vegetables
- 1/2 teaspoon kombu dashi powder
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon granulated sugar
- 1/4 cup fresh parsley, chopped, for finishing
Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the minced ginger to the pot and sauté for 1 minute until fragrant.
⏱️ 1 min - 3
Add the chopped leeks, green onions, and sliced shiitake mushrooms to the pot. Stir to combine with the ginger and sauté for 5-7 minutes, until the aromatics have softened.
⏱️ 7 min - 4
Add the chopped carrots to the pot and stir, cooking for another 3 minutes.
⏱️ 3 min - 5
Add the chopped pumpkin pieces to the pot and stir to combine with the other vegetables.
⏱️ 2 min - 6
Pour in the water or vegetable broth, ensuring the vegetables are mostly submerged. If needed, add a little more liquid.
⏱️ 1 min - 7
Stir in the kombu dashi powder, black pepper, and granulated sugar.
⏱️ 1 min - 8
Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the vegetables are very tender.
⏱️ 20 min - 9
Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min - 10
Taste the soup and adjust seasoning if necessary. Ladle into bowls and sprinkle a handful of fresh chopped parsley on top before serving.
⏱️ 2 min