This light, tasty clear pumpkin soup uses no fat or oil and can be soothing to a system challenged by cancer treatment, or by Holiday excess! Dashi is the classic light tasting Japanese clear broth that is traditionally made with kombu seaweed, and it is the base of the miso soup you sip on in sushi bars. Because it’s made from seaweed, dashi is very cooling to the body, but if you can’t easily find the powder, no worries, use a clear vegetable or chicken stock and dilute it half and half with water to get the 6 cups of liquid the recipe asks for. The soup will just as tasty.
1. Bring the dashi, sherry, mirin, soy, sugar, water, and ginger to a simmer.
2. Add the potatoes, pumpkin, carrots, and onions to the pot, simmer until the vegetables are soft, about 30 minutes.
3. Garnish with chopped scallions
- 3 teaspoons instant dashi powder (see Ann’s Tips)
- 1 cup sake or dry sherry
- 2 tablespoons mirin
- 1 cup soy sauce (see Ann’s Tips)
- 2 tablespoons sugar
- 6 cups Water
- 2 tablespoons ginger, minced
- 2 cups potatoes, peeled and diced
- 1 small cheese pumpkin or kabocha, about 3 cups, peeled and diced
- 1 carrot, peeled and diced
- 1 onion, diced
- ½ cup scallions, chopped
Ann's Tips and Tricks
I often buy special or difficult to find food items on Amazon. You can find Instant Dashi there. Better yet, they deliver
If you are watching your salt cut the amount of soy sauce to 1/2 cup
If you don’t need to feed 6, portion the soup into single portions and bag in quart Ziplocks. Lay them flat in the freezer to freeze for another day, another meal. This is ‘Bag and Freeze’!