Kabocha Pumpkin & Chinese Yam Chicken Soup

Now that is one long title! But tell me, doesn’t that sound yummy?

I have to admit, I’ve been in a soup rut. Week in, week out, I tend to boil the same kinds of soup and frankly I was getting a bit tired and bored. So I cleverly used the Internet (!) and found this soup recipe. I’ll be heading back to this website over and over again for inspiration.

Since pumpkins and squashes are in season right now, I figure it’s an interesting way to have something that warms you up and yet nourished you from within. This soup is going into my rotation. I’m most certain of it. 🙂

Can’t wait to try it with other types of pumpkin and squashes! A note though: the original recipe called for fresh Chinese yam (huai shan). I have absolutely no idea where to get them but I knew that ALL Chinese herbal or medicinal stores carry the dried kind. After approval from the original recipe writer, I used dried Chinese yam, with great success.

This soup is so easy that all it needs is:

Free-range Chicken (I only used 1/2), Kabocha Pumpkin, dried Chinese Yam, Honey Dates & Goji Berries
pumpkin chicken soup 1

The white chalky one is the dried Chinese Yam (huai shan).pumpkin chicken soup 2

Since I used only half the chicken, I removed the skin and cut it into several large pieces. The skin contains a lot of oil and I didn’t want that in my soup.pumpkin chicken soup 3

I didn’t peel the skin off the pumpkin because they do get soft. And it was 6.30am in the morning. I didn’t want to lose a finger. Heh!pumpkin chicken soup 4

I chucked everything into a pot (with the exception of the pumpkin pieces) with enough water to cover about 2-3 inches above the ingredients. I think I used about 8 cups of water. I don’t measure 😛 I only put the pumpkin in during the last 15 minutes as they get tender very fast. And we don’t want the clear broth to turn orange.pumpkin chicken soup 5

Wasn’t that really easy? Took me about 1 hour of boiling. Soup for everyone!pumpkin chicken soup 6

The natural sweetness of the pumpkin was enhanced by the goji berries and honey dates while the Chinese yam offered a savoury herbal flavour to the soup that’s not overwhelming at all. It’s one yummilicious soup, if I may say so myself. 😉

Oh, and I made more sweet potato soup a couple of days ago. This time with 3 kinds of sweet potatoes. Purple, White and Orange. It’s interesting how they have a slightly different texture and flavour. Very pretty!tricoloured sweet potatoes

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“And He arose, and rebuked the wind, and said unto the sea, Peace, be still. And the wind ceased, and there was a great calm. ” (Mark 4:39)

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Kabocha Pumpkin & Chinese Yam Chicken Soup
adapted from Chinese Soup Pot

Ingredients:

1/2 free-range Chicken, skinned and chopped into about 5 pieces
1/2 Kabocha Pumpkin (about 1/2 lbs), deseeded & cut into 1 inch chunks
100 gms dried Chinese Yam (huai shan)
2 Honey Dates
2  tbsp Goji Berries (kei chi)
2 tsp Salt
8 cups Water

  1. Bring the water to a boil.
  2. Add in chicken pieces, Chinese yam, honey dates, goji berries and salt. Let it simmer for 45 minutes.
  3. Add in pumpkin chunks and simmer for an additional 15 minutes.
  4. Serve!

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