Pumpkin Soup With Homemade Broth

Pumpkin is one of my favorite squash. I used them in making soup and sometimes as pie filling and at times make pumpkin cake Asian style and needless to say pumpkin mantou and pumpkin buns  are also my favorites. There are many ways to cook pumpkin actually and no matter how you cook them, they taste just as good.

Today sharing is a simple pumpkin soup cooked in a slightly different style.  I used the special broth left from making the Apple Infused Korean Pork Wraps which I shared in my previous post.  I freezed the broth and used the broth for making this tasty pumpkin soup.  With this broth, making this soup is super easy.  All I have to do is cut the pumpkin into chunks, steamed them for 15 to 20 mins.  Once the frozen broth has been thawed and boiled to a boiling roll, pour over the steamed pumpkin and garnish with spring onions.  Simple and easy to whip up pumpkin soup for dinner. It is healthy to eat pumpkin and should be added to our daily meals more often :)

I love to make the broth in readiness and store them by containers in the freezer . Now having a n electric pressure cooker , making broth is not an issue anymore . WB always complains that the freezer has no space for his ice cream * wink 

this is my first photo using my new Nikon  DSLR camera :)

the tasty broth 

I love to make my own broth for soup

to make the curly spring onions

just soak them in ice cold water

to have a clear soup...first steam the pumpkin chunks

then pour boiling hot broth over the pumpkin

to maintain a clear appearance

Pumpkin Soup With Homemade Broth

To make the broth 

1 kg of pork belly -  blanched in hot boiling water for 8 mins
1 red apple - with skin on , cut into quarters
1 onion - skin peeled cut into quarters
2 stalks of spring onions - use the white part
25 g of fresh ginger - sliced
5 cloves of garlic
1 tsp black peppercorn
2 tbsp of Korean soy bean paste  ( Doenjang )
2 tbsp of soy sauce
4 tbsp of rice wine
12 cups of water or more depends how much broth you want to make

Cook in pressure cooker ( I set to beef/tendon mode ) or 

cooking over stove fire (takes about an hour in low heat )

400 gms pumpkin - cut into chunks and steamed for 15-20 mins till soft and cooked

2 stalks of spring onions- cut into long strips and soak in ice cold water for curly effect

Method:

If broth has been prepared before hand and stored in freezer - thawed the frozen broth and heat up over medium fire till it comes to a boiling roll.  Pour over the steamed pumpkin chunks and garnish with spring onion .

Enjoy !

Below are links to some  dishes and cakes and muffins that uses pumpkin.

Stir Fry Pumpkin With Perserved Turnip
Stir Fry Pumpkin With Homegrown Spring Onions
Stir Fry Pumpkin Slices With Shrimps
Stir Fry Pumpkin With Abalone Mushroom And Fresh Wood Ear Mushroom
Stir Fry Pumpkin With Black Fungus
Pumpkin Cinnamon Roll
Steamed Pumpkin Muffin
Japanese Pumpkin Cake