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Easy Way to Cook Appetizing Kabocha Squash Soup with Dumplings for the Winter Solstice

By Viola Hansen 24 March 2020
Easy Way to Cook Appetizing Kabocha Squash Soup with Dumplings for the Winter Solstice
Easy Way to Cook Appetizing Kabocha Squash Soup with Dumplings for the Winter Solstice

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, Kabocha Squash Soup with Dumplings for the Winter Solstice. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Kabocha Squash Soup with Dumplings for the Winter Solstice Recipe.

You can have Kabocha Squash Soup with Dumplings for the Winter Solstice using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Kabocha Squash Soup with Dumplings for the Winter Solstice

  1. Prepare of Kabocha Squash Rice Dumplings:.
  2. It’s 50 grams of Kabocha squash with the insides removed.
  3. Take 50 grams of Shiratamako.
  4. Make ready 60 ml of Water.
  5. Make ready of Kabocha Squash Soup:.
  6. It’s 150 grams of Kabocha squash with the insides removed.
  7. Take 150 ml of Water.
  8. Prepare 50 ml of Milk.
  9. Prepare 2 tbsp of Sugar.
  10. You need 1 tbsp of White miso.

Kabocha Squash Soup with Dumplings for the Winter Solstice step by step

  1. Prepare the broth: place the kabocha squash into a pot with water, cover with a lid and boil until it softens..
  2. After you have boiled it until soft, add all of it into the broth with a hand mixer. Add milk and sugar, and whip until smooth..
  3. Return to the pot, and turn on the heat. Add miso and dissolve. Check the flavor, and add sugar to taste if it is not sweet enough, then it's done..
  4. If the soup is too thick, add milk while checking on the texture..
  5. Prepare the dumplings: Moisten the kabocha squash with the insides removed, wrap in plastic wrap, and microwave until soft. Mash while still hot..
  6. Place the shiratamako and kabocha squash into a bowl, gradually add water, and knead it until it's about as soft as an earlobe..
  7. Roll into 2 cm balls into your hand, and make an indent in the middle with your finger (this helps the broth soak in. You can leave them as balls if you like)..
  8. Drop into boiling water. Once they have floated to the surface, boil as-is for another minute. Drain the water, place into bowls, pour the broth over it piping hot, and it is done..
  9. You could eat the dumplings in a simple soup made of canned adzuki bean diluted in hot water..

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