Pumpkin Seafood SoupJump to Recipe
It may sound like an odd combination at first, but this Pumpkin Seafood Soup recipe is quite a popular dish!
Pumpkin seafood soup is best enjoyed during the fall when pumpkins are at their peak, but there are other reasons to try this recipe in the fall.
In traditional Chinese medicine (TCM), pumpkins are known to help promote the production of bodily fluids. As the weather gets colder, we tend to lose more moisture from our bodies. It’s not just our skin that becomes drier, but also our insides.
This pumpkin seafood soup recipe also combines another TCM philosophy for the fall. According to TCM practitioners, autumn is also the time to slow down and this includes how we cook our food. Cooking food for longer periods of time on low heat affects how it reacts with the qi energy in our bodies. The end result is a delicious soup that creates a deeper warmth and supply of more energy.
You can make this recipe even more nutritious by turning it into congee! For those who are unfamiliar with congee, it’s a type of rice porridge that can be served on its own or with side dishes. Add in ¾ cup of uncooked white rice and 3 extra cups of water or broth after adding in the pumpkin. You will need to cook the soup longer to break down the rice. For a more watery consistency, add in more liquid.
This pumpkin seafood soup recipe isn’t just for the fall though. The benefits can be enjoyed at any time of the year and it also tastes great in every season! Chicken also makes a great substitute if seafood isn’t really your thing.
Also, try our warming Chinese Oxtail Soup recipe. Now let’s get started on this recipe!
Pumpkin Seafood Soup Recipe
- 4 cups chicken stock or water , 3 extra cups for congee
- ¾ cup uncooked white rice , for congee
- 1-inch knob fresh ginger
- 2 tbsp dried scallops
- 1 cup pumpkin puree , ~ 350g pumpkin if homemade
- 1 cup corn
- ½ lb firm white fish
- 10 shrimp or prawn
- sesame oil , to taste
- salt , to taste
- pepper , to taste
- 1 stalk green onion
- To make homemade pumpkin puree, microwave the pumpkin with some water at 800W for approximately 5-6 minutes until they turn soft. Then using the back of a spoon, mash the pumpkin in the bowl until it resembles a puree. You can opt for store-bought puree as well.
- Prep your ingredients for the soup. Begin by peeling and then slicing the ginger. Then, cut the white fish into 1-inch chunks and season it with salt and white pepper. After, peel and devein the shrimps. Wash the green onion and slice thinly for garnish later.
- When the soup has come to a boil, add in the dried scallops and cover. Let it simmer, stirring occasionally. If you decide to make congee, add in your rice and extra liquid in. Bring it back to a boil and make sure to stir frequently so that the rice doesn’t stick to the bottom.
- Continue cooking for another 15 minutes or until the rice has broken down and a creamy consistency is achieved. If you prefer a thinner soup, add in more liquid in ¼ cups at a time until you’re happy with it.
- Add in the fish slices shrimps or prawns and corn and mix them in. Cook until the seafood becomes opaque, about 2 to 3 minutes.
- Season the soup with sesame oil, salt and pepper to taste.
- Garnish with green onion before serving. Enjoy!