Recipe: Creamy Pumpkin Corn Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 1.5 lb kabocha (Japanese pumpkin)
  • 1.5 cup of corn kernels
  • 3 – 4 oz of unsalted roasted cashew nuts
  • 2 cups unsweetened soy milk
  • 3.5 cups of water
  • ½ tsp ground black pepper
  • tiny pinch of salt to taste (optional)
  1. Peel and remove seeds from pumpkin. Dice pumpkin into 2″ x 2″ pieces.
  2. Boil water in a medium pot. Add pumpkin pieces and cook with the lid on until mushy (about 15 minutes). Add small amounts of water as needed if the pot boils dry.
  3. While the pumpkin is cooking, blend corn kernels, cashew nuts, and soy milk in a blender until smooth. Leave mixture in the blender and set aside.
  4. When pumpkin is cooked, pour all contents from the pot into the blended mixture. Add the ground pepper and blend until smooth. Sprinkle a tiny pinch of salt to taste as desired (optional).
Recipe by Chinese Soup Pot at