Chef John

555 RECIPES

30+ years of experience in the culinary industry

Chef John’s Cooking Class | Pumpkin Corn Soup

PREMIUM

This easy chicken and corn egg drop soup has the vibrant addition of pureed pumpkin. Chef John has made a succulent shrimp stir fry to go alongside a fresh crunchy mung bean salad. A trio of textures and a wonderful array of freshness.

 

 

CUISINES: Chinese
LEVEL: EASY
SERVING: 3 People
TIME: 30 min
COOKING TIME: 20 min
INGREDIENTS:
  • cups Water
  • 10 oz. Kabocha
  • tbsp Butter
  • 6 oz. Chicken breast, diced
  • 1 can Chicken broth
  • ¼ cup Corn kernels
  • tsp White pepper
  • tsp Salt
  • 2 large Egg
DIRECTIONS:
Step 1
Step 1
Step 1
Dice the chicken breast.
Step 2
Step 2
Step 2
Blend pumpkin into paste with a blender.
Step 3
Step 3
Step 3
In a cooking pan over medium heat, add butter, diced chicken, stir several times.
Step 4
Step 4
Step 4
Add chicken broth, pumpkin puree, corn kernels, bring to a boil.
Step 5
Step 5
Step 5
Add ground white pepper, salt to taste, and beaten egg, gently stir-well.
Step 6
Step 6
Step 6
Enjoy!