Pumpkin soup with mochi (Japanese daily recipe)

 💗Pumpkin soup with mochi

Looking for a cozy Japanese twist on classic pumpkin soup?

This pumpkin soup with mochi combines creamy mashed kabocha with chewy rice flour dumplings (shiratama dango). Simmered in a light broth made with chicken stock and seasoned simply with salt, it’s a warm and comforting dish — perfect for chilly days or as a unique fall side.

💚INGREDIENTS    3  Serving

450g   pumpkin

2・1/2 cup     water

1/2   tsp        salt

little      chicken bone stock powder ( torigara soup no moto)

A) 50g   Shiratama flour

     5       Tbsp  water

💛DIRECTIONS

1. Scoop  out the pumpkin guts with spoon. Cut the skin of the pumpkin with knife.Cut the pumpkin into large pieces.

2. Boil the pumpkin in a mixing bowl.Knead it. Make it into dumplings.

3.Pour water (2・1/2 cup ) in a pot. Boil and add the mushed pumpkin. Simmer as I remove the scum for about  10 minutes.

4.Add the dumpling in a pot. Simmer until the dumpling cooked through. Add the salt and the chicken bone stock powder. Mix quickly.

5. Arrange the soup in a serving bowl.

Scoop out the pumpkin guts

Make the dumpking  dough

FInished product