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.

Hokkaido Pumpkin Soup With Shrimp Tempura

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

  1. 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.
  2. 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.
  3. In a bowl, whisk together the flour, baking powder, salt, and sugar. Gradually stir in the ice water until a smooth batter forms.
  4. Heat oil in a deep pan or pot to 350°F (175°C).
  5. 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.
  6. 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