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Chinese cuisine
Easy

Pumpkin And Yam Soup | Chef John’s Cooking Class

Pumpkin And Yam Soup | Chef John’s Cooking Class
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The pumpkin is okay, everything else is fine. When you see that pumpkin, you can easily pinch it off with chopsticks. The fragrance is sweet and refreshing! Love the sweetness from the candied dates. This soup definitely has a unique flavor!

Recipe
PRE TIME: 10 min
COOKING TIME: 20 min
TOTAL TIME: 30 min
15 SERVING
Ingredients:
  • 2 qt. Salted chicken stock
  • 1 lb. Pumpkin
  • 9 oz. Iron stick yam
  • 1 cup Coconut meat
  • 1 1/2 tbsp. Almond, slices
  • 2 Large Candied dates
  • 1/2 tsp. Salt
  • 1 cup Fresh coconut juice
  • 1/2 tbsp. Dried Goji berries
Directions:
1
Take your coconut and scoop out the meat, and pour out the juice. We will pour the coconut water into the soup to enhance the fragrance. After scooping out the meat, cut it into small pieces.
2
For our pumpkin, we’re using a Kabocha squash. They are soft and fragrant with velvety, dryer textures. Cut the pumpkin. We already cut it in half. Get out the seeds inside and cut them into smaller pieces.
3
We put chopped yam into a bowl and let it soak in water.
4
Today we’re using canned chicken broth for this soup. First add the pumpkin, Chinese yam, coconut meat, sliced almonds and two dates. The dates will make it slightly sweet.
5
Now that all of our ingredients are added, cover and let the soup cook for ten minutes over medium-low heat. Open it up! It’s boiled and becomes thicker.
6
Time for seasoning! Just add a bit of salt. Then, we’re going to add a finishing touch to it. We not only have coconut meat, but also coconut water! Then put in our wolfberry.
7
Enjoy!
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