How to Make 'Japanese Pumpkin and Sweet Potato Soup'

Japanese Pumpkin and Sweet Potato Soup

A nice cup of slightly sweetened potato soup really hits the spot when its chilly outside. The dash of black pepper in the end opens up the senses and warms you up. But wait! If it is blazing hot outside, making this soup cold tastes just as good, especially if you live on a tropical island. 

 

Materials

  • Pot
  • Blender or Hand Mixer
  • Knife
  • Peeler

Ingredients

Japanese Pumpkin 1/4 of a Whole
Sweet Potato 150 Grams
Water Enough to Cover Potatoes in Pot
Butter/Margarine To Taste
Consommé/Bouillon 5 Grams
Soy Milk (or Cow's Milk) 200mL~ (or to taste)
Sugar 1 Teaspoon
Salt A Dash
Black Pepper A Dash
Parsley Optional
   

Cooking Instructions

1. Peel the pumpkin and sweet potato and cut them into small cubes.


2. Put pumpkin and sweet potatoes in a pan and cook with butter until most of the potatoes soak up the butter.
3. Add water just until all the potatoes are covered. Add consommé and keep over medium heat.
4. When it comes to a boil, reduce to low heat, and when the potatoes becomes soft enough to be easily broken with a fork or chopsticks, put them in a blender or use a hand mixer to make into a paste.
5. Add soy milk little by little to your preferred consistency and add sugar, salt, and pepper to taste and top with parsley.
6. For cold soup, make the consistency a little thinner and cool it in the refrigerator.

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