Sunday, October 16, 2011

Accidental Pumpkin Soup in a Steamer

Time for some harvest-y goodness!!! I was just trying to steam chunks of pumpkin in my Tatung indirect heat rice cooker, but I added too much water and the whole thing steamed up so tender it fell apart pretty much on its own. With a pat of butter and a touch of salt it turned into the most delicious pumpkin puree/soup thingy.


It tastes great on its own or mixed with rice or beans for a more substantial soup. Use it in place of spaghetti sauce for heavenly autumnal pasta!

1 pumpkin, washed, de-seeded (save the seeds for roast pumpkin seeds!) and cubed -- LEAVE THE SKIN ON FOR MORE NUTRIENTS!

To season soup:
1 T. or so butter
salt to taste
pepper & herbs (optional, not shown)

1. Put the pumpkin cubes in the inner pot and add a splash of water to keep it from sticking (this might be entirely unnecessary, as my steamed pumpkin produced a generous amount of juice on its lonesome -- but better safe than sorry!)
2. Add 1-2 cups of water to the outer pot.
3. Hit steam and let 'er rip.
4. When it's done steaming, let it sit for 15 minutes to really finish cooking. If it's not fall-apart tender when you open it, add some more water to the outer pot and hit steam again. It should be pretty much done though. Take the inner pot out of the steamer and unplug the cord.
5. Stir the pumpkin cubes into a mush, taking care to mash up the bits of skin, which should yield easily and produce delicious chunks in your soup/puree. I used a rice paddle to stir.
6. Add the butter and salt, stirring to distribute homogeneously.
7. Enjoy by itself or with other things.

Heat up with some purple rice for a filling soup/rice porridge!
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My favourite 'Italian' place makes a killer pumpkin spaghetti with pumpkin puree, enoki, edamame, button mushrooms, and broccoli, sprinkled with herbs and parmesan.


  1. @Sparklewolfie: DID IT TURN OUT?!

  2. Yup!
    We should install Intense Debate on this blog