Kabocha Soup with Dumplings

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Soup

Cuisines: Japanese

Diets: Gluten Free Vegan

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• Kabocha soup
• 300 gram kabocha pumpkin meat, cut into cubes
• 300 ml water
• 100 ml soy milk
• 1-2 tablespoon sugar
• 2 tablespoon white miso paste
• Glutinous rice dumplings
• 100 gram glutinous rice flour
• ~ 150-200 ml water
• Garnish
• thinly sliced scallions

Instructions

• Kabocha soup
  1. Boil together kabocha and water in a soup pot. Once the kabocha is tender, transfer kabocha and water to a blender, along with soy milk and sugar. Puree until smooth.
  2. Return kabocha puree to the soup pot and return to a boil.
  3. Turn off the heat, add miso paste to the hot soup and stir to dissolve.
• Glutinous rice dumplings
  1. Place glutinous rice flour in a mixing bowl. Gradually add water and knead until the dough is as soft as an earlobe. Roll the dough into about 15-16 balls. Use your index finger to make an indentation at the center of each ball.
  2. Bring a pot of water to a rolling boil. Drop the glutinous rice dumplings into boiling water. Once the dumplings float, let it boil for another minute, then turn off the heat.
• To serve
  1. Divide the soup into 3-4 bowls, top each with 3-4 dumplings. Serve hot with thinly sliced scallions.