Japanese Pumpkin Soup

By Chef Ling Robinson of Asiatique Thai Bistro
By / Photography By Michael Fornataro | November 06, 2015

Ingredients

  • 1 whole chicken breast, cut in half
  • 14 cups water, divided
  • 1 tablespoon salt
  • 1 yellow onion, finely chopped
  • 1 tablespoon grated ginger
  • 1 stalk lemongrass, crushed
  • 1 cup chopped celery
  • 4 cups chopped kabocha squash (Japanese pumpkin), seeds and peel removed
  • Dash of salt, to taste
  • Ground black pepper, for garnish

Instructions

To make chicken broth:

  1. Place chicken in a bowl and cover with water and salt for 5 minutes. Remove chicken from water and wash thoroughly.
  2. In a large pot, combine 10 cups of water with chicken, yellow onion, ginger, lemongrass, and celery. Bring to a boil for 10 minutes. Then, lower to medium heat and simmer for 30-45 minutes, skimming foam from top every 5 minutes. Remove from heat.
  3. Strain liquid broth into another large pot, setting aside ½ cup.

To complete soup:

  1. Boil 4 cups water with chopped squash for 15 minutes. Drain. In blender, purée boiled squash with ½ cup chicken broth.
  2. Add puréed squash to large pot of broth. Cook at low heat for 20-30 minutes.
  3. Add a dash of salt, and garnish with ground black pepper.

Asiatique Thai Bistro, 120 Bakery Square Blvd., East End. 412.441.1212.

 

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Ingredients

  • 1 whole chicken breast, cut in half
  • 14 cups water, divided
  • 1 tablespoon salt
  • 1 yellow onion, finely chopped
  • 1 tablespoon grated ginger
  • 1 stalk lemongrass, crushed
  • 1 cup chopped celery
  • 4 cups chopped kabocha squash (Japanese pumpkin), seeds and peel removed
  • Dash of salt, to taste
  • Ground black pepper, for garnish
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