Hokkaido Pumpkin Soup With Shrimp Tempura
This Hokkaido Pumpkin Soup with Shrimp Tempura is a traditional Ainu dish that combines the rich flavors of Hokkaido pumpkin with crispy shrimp tempura. It's a comforting and satisfying soup that is perfect for the colder months.
Ingredients
- 1 Hokkaido pumpkin, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup ice water
- 12 large shrimp, peeled and deveined
- Oil for frying
- Salt and pepper to taste
Instructions
- In a large pot, combine the pumpkin, onion, garlic, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the pumpkin is tender.
- Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and season with salt and pepper. Keep warm over low heat.
- In a bowl, whisk together the flour, baking powder, salt, and sugar. Gradually stir in the ice water until a smooth batter forms.
- Heat oil in a deep pan or pot to 350°F (175°C).
- Dip the shrimp into the batter, then carefully place them in the hot oil. Fry until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
- Serve the Hokkaido pumpkin soup in bowls, topped with shrimp tempura. Enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Large pot Immersion blender Bowl Whisk Deep pan or pot Slotted spoon Paper towels
Tools
Immersion blender Deep pan or pot
Serving suggestions
Serving suggestions: Serve the soup with a side of steamed rice or crusty bread.
Tips & tricks
Tips: Make sure the oil is hot enough before frying the shrimp to ensure a crispy tempura coating.
Cost
$20