Creamy Pumpkin Soup with Shrimp and Tofu

Name: Creamy Pumpkin Soup with Shrimp and Tofu
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 lb kabocha squash (about 450 grams); 1 package silken tofu; 10 large shrimp; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; For the marinade:; 1 teaspoon rice wine; 1/2 egg white; 1/4 teaspoon salt; For the thickener:; 1 teaspoon sweet potato starch; 1 tablespoon water

凱茜媽咪の廚房 @Kathy_kitchen

On crisp autumn days, it's pumpkin season. Buy a kabocha squash and make three different dishes; your family will be full and enjoy the variety. This pumpkin and tofu soup is colorful, fragrant, and flavorful, with a sweet, rich taste and a creamy texture. Plus, it's super easy to make. Enjoy this nutritious and delicious soup—it's the perfect choice for the season.

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

30 minutes

Serves 4 servings

1 lbkabocha squash (about 450 grams)
1 packagesilken tofu
10large shrimp
1/2 teaspoonsalt
1/4 teaspoonground black pepper
For the marinade:
1 teaspoonrice wine
1/2egg white
1/4 teaspoonsalt
For the thickener:
1 teaspoonsweet potato starch
1 tablespoonwater

Saved

Steps

30 minutes

1

The day before cooking, rinse the kabocha squash, peel it, and remove the seeds.
2

Before steaming, rinse the squash again to make sure all seeds are removed. Place in a steamer tray and steam until tender.
3

While still hot, mash the steamed squash into a puree. Since kabocha is high in water, you don't need to add extra water when mashing. You can also do this step on the day of cooking while preparing the other ingredients.
4

Cut the tofu into small cubes. (If using fish cake, cut it into thin strips.) Rinse the green onions, finely chop the white parts, and slice the green parts. Keep them separate.
5

Peel and devein the shrimp, then cut into large chunks (cutting the shrimp makes them cook faster and easier to eat).
6

Prepare all the ingredients.
7

Toss the shrimp with the marinade and let sit for 10 minutes. Mix the sweet potato starch and water to make the thickener.
8

Bring half a pot of water to a boil. Add the chopped white part of the green onion to the pot. Stir in the pumpkin puree and mix well. Bring to a boil over medium heat, stirring gently with a ladle to prevent sticking.
9

Once boiling, add the tofu cubes and salt. Cook for 5 minutes.
10

Add the shrimp chunks (and fish cake, if using) to the pot. Cook until the shrimp turn pink and are cooked through.
11

Sprinkle with black pepper and the sliced green onion tops to finish.
12

Serve and enjoy this delicious dish.
13

Tips:
* If you prefer not to thicken the soup, you can skip the thickener.
* Feel free to adjust the ingredients to your liking, such as adding clams or ground chicken.