Vegan Japanese Pumpkin Chowder with Sweetcorn ~ 純素日本南瓜，玉米濃湯
I made this soup is good enough for a big party. But I forgot to mark it down all the detail include the ingredients and the quantity. So, you need to do your adding or decreasing.
I got few special Japanese pumpkins, Kabocha, from my friend. She is a busy mum but has perfect green fingers. She grows lots of vegetables and can get really good harvester every year. This pumpkin is one of her crops.
Kabocha is commonly called Japanese pumpkin, especially in Australia and New Zealand. It is also called kabocha squash in North America. In Japan, the word kabocha may refer to either this squash or to the Western-style pumpkin.
The word kabocha has come to mean a general type of winter squash to many English-speaking growers and buyers.
Digging to all of my memory. I can only remember the main ingredients so far.
One Japanese pumpkin (also known as Kabocha). One can of coconut milk, carrot, celery, potato (optional), soaked cashew. Corns that’s shaved off from two corn cobs, vegetable stock. And 3/4 tsp fresh thyme leaves, 2 bay leaves and a piece of soaked green seaweed: kelp (海帶). Season with smoked paprika, pink sea salt, and black pepper.
This soup contains neither any butter, oil nor any cream. Sounds great in health, good nutrition. IT IS!
OK, let’s start the fun. Cut the pumpkin lengthways, place the cut side down on a lined baking tray. Roast in a preheated oven until the flesh soft. Scoop out the cooked flesh, set aside.
Chop the carrots, celery, and potato, if you wished. Bring a large pot of water to the boil, add all the chopped vegetables, cashews, the bay leaves, fresh thyme leaves, kelp with the stock. Let it cook until boil again and simmer another 15 minutes.
Remove the bay leaves and add the corn to the soup. Transfer about a half of the soup into another pan and blitz until completely smooth. Return the blended mixture to the main pot and add the coconut milk. Simmer for two to three minutes, taste, season with salt, and remove from the heat.
There’s another way to prepare the soup, you can blend all the soup until completely smooth in one go.
To serve, ladle the soup into the soup bowls, and top with the nutritional yeast flakes or without.
All the pumpkin seeds, you can wash them and toast in a frying pan until golden. Or keep it raw and add into your porridge.