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 Japanese - Pumpkin Vegetable Soup
adapted from Colette's Japanese Cuisine
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Description
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Ingredients
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- 2 Medium Leeks -- Sliced
- 2 Large Potato -- Sliced
- 4 Small Turnip -- Sliced
- 2 Large Carrot -- Sliced
- 1 Pound Pumpkin Or Other Winter Squash -- Sliced
- 1 Stalk Celery -- Sliced
- 2 Quarts Dashi -- Or Chicken Broth
- Salt And Pepper
- 2 Tablespoons Olive Oil
- 1 Tablespoon Chili Pepper -- Ground
- Daikon Sprouts -- For Garnish
- Sour Cream -- Optional
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Directions
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Saute leeks in oil for 5 minutes. Add potatoes, turnips, carrots, squash, and celery. Sprinkle with salt and pepper. Saute for 10 minutes. Add dashi or broth. Bring to a boil and cook over medium heat for 20 minutes. Add chile pepper and stir in well. Serve with sprouts sprinkled on top and stir in some sour cream if desired.
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Serves
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4
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Time to Make
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0:00
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