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For those of us on the Northern Hemisphere, many of us have anxiously awaited this spectacular 3 month span of this wonderful orange globular fruit to grace the aisles of our grocery store. This season is aptly named Pumpkin Season. It’s here. It’s at Starbucks. Pumpkins in all shapes & sizes are being stacked at our local farmers’ markets & I want to buy a little family of mini pumpkins to adorn my fireplace, but I really can’t justify the cost of doing so. For those of you who don’t really care all that much for pumpkin pie because there’s something wrong with you (if you’re allergic, I’m so sorry), I’ve added a new recipe for a savory Japanese inspired dish called Pumpkin Nabe with Soba. I can’t tell you how thankful I am to have gotten admitted into Northeastern this time of year, obviously for the academic part, but the location of the school is majestic. While California is sweating in a sweltering heat, I’m gearing up for Autumn & snow to follow soon after. Can y’all say, “cover photos for days” or what?! Hah, just kidding, totally hate Facebook. I’ll realistically have new desktop wallpapers for days.
Since this recipe is Japanese inspired, I used a Japanese pumpkin called kabocha. It’s green on the outside & orange on the inside. It’s the perfect pumpkin to use when making savory pumpkin recipes such as nabe or pumpkin wontons. It’s near impossible for me to actually chop the pumpkin without a butcher knife & a lot of might, but you can boil it in water to soften it before trying to slice it. It cooks fairly quickly, but is an ordeal to chop. So what’s the good news? This recipe is vegan/vegetarian friendly, hearty, & full of flavor!
For those of you who are unfamiliar with Nabemono or simply nabe, it’s a traditional Japanese hot pot dish in which you throw in a bunch of vegetables, protein, & dip the ingredients in goma sauce (creamy sesame sauce) & ponzu. The broth is devoured too! It’s best enjoyed during colder seasons & is a definite cold buster if you use a plethora of vegetables. It can be served with your favorite Japanese noodles such as soba or udon or rice. Soba is made with buckwheat & has 6g of protein accompanied by lots of amino acids, but is not a complete nutritionally balanced meal without the nabe! What about the star of the show, kabocha? Kabocha is loaded with beta-carotene, iron, Vitamins A-C, & fiber. Obviously vegetables & fruits are good for you & this squash is no different. If you end up buying an entire kabocha, add it to pasta or mash it like you would for mashed potatoes. The recipe possibilities for kabocha are endless. Always make sure to buy your ingredients locally & enjoy this wonderful pumpkin season. This won’t be the last pumpkin recipe you’ll see from me. If you’re more of a sweets kinda gal/pal/dude/homie, try this Pumpkin Cuppies recipe.
I apologize my posts aren’t more frequent. I am trying to make them at at least hebdomadal, but homework. So? So. So, what dishes are you excited for this season?
Oh wait I am not ready for the pumpkin season! This is because I always disliked pumpkin. Now, as a “blogger”, I can’t afford neglecting this orange beauty! The combination with soba is original. I’m sure even someone who is not a “pumpkin fan” could enjoy this dish.
Thanks, Daniela! I think you should definitely try some savory pumpkin dishes like a pumpkin pasta! It’s a nice hearty flavor you really can’t resist!
Oddly enough, I do not like regular pumpkin, especially pumpkin pie . . . but I do like kabocha, which Koreans call “dan hobak”. I love kabocha in Thai curry, but I also like it when it’s deep-fried like tempura 🙂
And boo for homework being a time stealer. I do not miss those days at all, but I wish you luck with it! Don’t overwork too much, Tiffany! ^^
Mmmm kabocha is amazing & so versatile! It’s fantastic in Thai curry, I absolutely agree.
Thanks! 🙂 My off-days are when I get to cook & post new recipes. 😀
I love kabocha the pumpkin! I’ve had it before, my family used to buy it during the fall, and my parents would steam it, or tempura it! I’m so envious that you are on the east coast, where there are real seasons! By the way, can you do an apartment tour when you get the chance, and after you are settled in? 🙂
Kabocha is back in season so get your hands on it!! Great in so many ways. 😀
Yes, absolutely! When my place comes together I’ll put up some photos. I took some, but we’re still getting things together here.
Wow, that looks so delicious! I only had pumpkin once in my life, I think about a year ago and to be honest, it’s quite yummie 😀
Thanks!
Ooh, that looks good. I like kabocha and savory pumpkin dishes, but… I’m not a fan of pumpkin pie! I’d rather have apple or pecan pie 🙂
I miss being in the north for autumn. It takes a while for it to cool down here, and our leaves don’t change colors. I hope school is going well! Good luck with all of that homework!
Y’all crazzzzy, pumpkin pie is delicious! Well, maybe you’d like the pumpkin pie ice cream from Trader Joe’s because I’ve had friends who don’t even like pumpkin pie try that ice cream & fell in love with it.
Thank you! 😀
As you know, I love pumpkin anything. The love affair began when I tasted pumpkin fry bread at a Native American festival when I was young. Here’s hoping I get a chance to sample this intriguing pumpkinnovation when I head up north in a couple weeks!
Pumpkin wontons are awaiting you, boo!
I feel so weird with the whole “I don’t really like soup” thing and now the whole “I don’t really like pumpkin” thing! Heh, but I guess it’s because I’ve never found a dish with pumpkin that worked for me. I’m definitely going to keep this recipe in mind. You make all these dishes (with ingredients that I’m not fond of) look so delicious! Making it difficult to dislike here 😛
I’m so jealous of you being on the east coast. California feels like it only has two seasons ever – fall and summer. I hope you enjoy fall and winter over there! & good luck with the homework 🙂
Girl, you is one picky eater…you know where picky eaters get their pickiness from? Their mom! Actually, it’s that & also whether your parents tried to get you to eat things consistently. When parents give up, their kids will stay closed off to foods that they might’ve otherwise grown a liking for. Kabocha is a savory pumpkin – you might’ve had it before if you’ve ever had vegetable tempura. 🙂
California realistically only has two seasons: hot, not hot (which includes rain). Too bad it’s just really HOT lately there & it’s not raining at all! 🙁 I wish I could make it rain there somehow.
Oh wow that recipe looks amazing. My boyfriend and I have been looking to attempt miso soup for a while now, but this looks delicious – I may have to see if I can change his mind into what we make! 🙂
You could essentially make Nabe with miso paste instead of using vegetable broth. It’s also perfectly fine & much more savory!
Yooooooo I’m studying abroad in Japan right now, and my host mom gives me a piece kabocha for breakfast everyday, and it’s the boooooomb <3
Your recipe looks fantastic!
Thanks!
yay for pumpkins! (also psst it’s october soon aka halloween aka time to put some jack skellington smiles on pumpkins! i’m not sure why i’m excited…it’s not like we’re celebrating halloween here anyway)
i’m so happy that you made pumpkin recipe 🙂 though it’s not like i can bribe my mom to bake pumpkin pie for me because a). she’s lazy and is all “just eat whatever available” and b). i don’t have the control of our kitchen plus i’ll probably just make the stove explode anyway haha
even so, i used to blend pumpkin puree a lot, same with broccoli. the original idea was to have pumpkin soup but eh, i never had cream with me so i end up with bland pumpkin puree – which i grew tired of after repetitively eating it like a toothless baby -__- hence i get super happy whenever a restaurant serves pumpkin soup.
honestly, i’ve never thought about including pumpkin when cooking soba. come to think of it, i always enjoy soba plain – as in just the usual zaru soba, cold and with the dipping sauce. hm, maybe i should try including pumpkin next time…
see, you guys are lucky that starbucks there includes new pumpkin menu – the pumpkin latte, isn’t it? there’s no such thing here 🙁 sucks. it’s always gingerbread latte or toffee nut which soon became so cliche and boring. yikes, so unfair >Aw<d
i never actually asked my mom what kind of pumpkin she bought hm… probably not kabocha though. but eh my randomly done pumpkin puree wasn't disgusting so i guess it works with me :))
speaking of ponzu sauce, mind sharing what brand of ponzu sauce you frequently used? the other day i tried looking for ponzu sauce in a grocery store but found none…. hm, weird. the same with miso paste. i wanna have non-instant miso soup, ya know but eh…i couldn't find miso paste. is it just me or do grocery stores don't sell miso paste as it is? x___x
Aw you know what, you can try to bake a pie yourself instead of asking your mom to. I know you think you’re going to burn the house down, but it’s really not difficult to start cooking. It’s an important life skill to have & as a college student, you should really start to learn! Cooking your own food is much healthier than eating out all the time. Baking is probably the best way to NOT burn your house down. Try my recipe for Pumpkin Cuppies. You just need to find some frozen pie crust dough & a can of pumpkin pie. If that’s not available in your grocery store, try another pie filling like premade apple pie or something. Much better if you make it yourself, but I’m trying to give you some helpful advice on pure baking & not stovetop cooking.
Yes! Soba is a great noodle, but it’s an incomplete nutritional meal so you should always try to include some veggies & protein (like tofu or fish) to it.
That’s really too bad your Starbucks doesn’t have any of the pumpkin items – they’re honestly my favorite!! You can still probably order it online though…if you’re realllly hurting for some pumpkin flavored things, but I’d recommend getting them from other tea stores or coffee stores if you want some high quality pumpkin items. 🙂
If you’re talking about sweet pumpkin soup, it was probably made with a sugar pumpkin, which is the pumpkin commonly used to make pumpkin pie. If you’re talking savory, the best kind of pumpkin to use for that is kabocha of course! Get back to trying to make meals, Alice!! I really encourage it. That’s what this blog is all about anyway. Can’t be putting up recipes if no one is gonna try ’em!
Ponzu sauce is found in huge Asian grocery stores. Living in an Asian country yourself, I’m really surprised you haven’t been able to find any. The ponzu sauce I have right now is from Kikkoman, but I prefer other brands to it. It’s also not difficult to make! Citrus flavors (lemon, orange, zest), soy sauce, water, & maybe a pinch of sugar if the zest isn’t coming through. Better than store bought! I don’t remember the brand that I normally buy, but you can easily order it online too!! As for miso paste, also definitely found in every Asian grocery store. The one you want is refrigerated so it’ll be in the produce area where there are those fake noodles, real noodles, eggs, etc. Ask a grocery store employee for the miso paste. They DO sell it as is. I buy a nice square tub of it! Venture to a Japanese grocery store if you really just can’t seem to find these items.
Pumpkins are extra delicious in soup! Especially when you have them sitting in the soup for a long time and have the flavors be extracted. Nabe is great for the cold or even when you have the cold because of all of the warmth and healthiness it has. I’m excited for more warm food this season, haha.
I am so excited for fall! And your recipe made me even more excited! This looks so good. I’ve never tried a pumpkin soup before so this will definitely be interesting.
Thank you! 🙂 I hope you try it or some variation of it!