pumpkin seedlings in soup

How to Make Pumpkin Shoot Soup: A Simple Recipe Guide

Pumpkin shoot soup, a light and nutritious dish, is loved for its fresh flavor and easy preparation. Here’s a step-by-step guide to making it at home.

Ingredients: 300g fresh pumpkin shoots, 2 cloves garlic (sliced), 1 liter chicken or vegetable broth, 1 tbsp cooking oil, salt, and a pinch of white pepper to taste. Optional: a few dried shrimp for extra umami.

Steps:

1. Prepare the shoots: Wash pumpkin shoots thoroughly, trim tough stems, and cut into 5cm sections. Blanch them in boiling water for 30 seconds, then drain and set aside.

2. Sauté aromatics: Heat oil in a pot over medium heat. Add garlic and dried shrimp (if using), stir-fry until fragrant.

3. Simmer the soup: Pour in the broth, bring to a boil, then reduce heat. Add the blanched shoots, cook for 2 minutes, and season with salt and white pepper.

4. Serve: Ladle into bowls, drizzle with a dash of sesame oil if desired. For a richer touch, top with a poached egg or fried garlic crisps.

This soup highlights the shoots’ natural sweetness, making it perfect for a quick weeknight meal or a light starter. Enjoy its vibrant color and delicate taste!