Go Back
–+ servings

Pumpkin soy-kefir soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Print the recipe

Ingredients

  • 300 g kabocha pumpkin Weigh the flesh after peeling and removing the seeds and stringy centre.
  • 400 ml unsweetened soy milk Use plain, ready-to-drink soy milk.
  • 100 ml plain soy kefir Plain and unsweetened.
  • 1 tsp vegetable bouillon powder Add the powder directly; no need to dissolve it in water.
  • 1 tbsp shio-koji
  • dried parsley For garnish, to taste.

You will need

  • Microwave
  • Microwave-safe bowl and microwave-safe food wrap
  • Blender
  • Saucepan and spatula
  • Food thermometer

Instructions

  • Peel the pumpkin and remove the seeds and stringy centre, then weigh the flesh and cut it into bite-sized pieces.
  • Microwave the pumpkin in a microwave-safe bowl, loosely covered with microwave-safe food wrap, at 500 W for about 10 minutes, until the flesh is soft.
  • Let the pumpkin cool until it is no longer hot before transferring it to the blender.
  • Blend the pumpkin and soy milk into a smooth purée.
  • Combine the pumpkin purée, soy kefir, shio-koji and vegetable bouillon powder in a saucepan.
  • Warm over low heat, stirring constantly, until steaming and about 80°C (176°F), then turn off the heat before the soup boils.
  • Serve the soup in bowls with a sprinkling of dried parsley.

Storage and safety

Divide leftover soup into shallow containers and refrigerate promptly, within 2 hours or within 1 hour if the room is above 32°C (90°F). Keep at 4°C (40°F) or below and eat within 3–4 days. Reheat gently, stirring, until the soup reaches at least 74°C (165°F) throughout.