- 150 ml — vegetable oil
- 100 ml — Cream 32%Debic
- 1 kg — pumpkin, peeled
- 5 g — salt
- 5 g — baking soda
- 2 L — dashi (without katsuobushi)
- 1/2 pumpkin
- 100 ml — mirin
- 100 ml — rice vinegar
- 50 g — sugar
- 2 pcs — cardamom pods
- 5 cm — ginger root
- 1 pc — lemongrass
- 10 g — chives
- 10 pcs — Thai basil leaves
Marinated pumpkin:
Peel the pumpkin and slice thinly.
Sprinkle with salt and leave for 10 minutes to release moisture.
Rinse the slices thoroughly and pat dry with paper towels.
Bring mirin, rice vinegar, sugar, cardamom, ginger, and lemongrass to a boil.
Pour hot marinade over the pumpkin, cover, and let marinate for at least 24 hours.
.png&w=2000&q=100)
Soup:
Heat the vegetable oil in a pressure cooker.
Cut the pumpkin into pieces and place in the pot.
Add salt and baking soda, stirring until fully dissolved.
Cover the pressure cooker and cook for 20 minutes on low heat.
After cooking, place the pot under cold running water.
Once the pressure has fully released, open the lid.
Blend the pumpkin with a hand blender, gradually adding dashi and Debic Cream 32% to achieve desired consistency.
Cool the soup and store in the refrigerator.
.png&w=2000&q=100)
.png&w=2000&q=100)
Finishing:
Reheat the soup and pour into bowls.
Before serving, garnish with marinated pumpkin, chives, and Thai basil leaves.
.png&w=2000&q=100)
Our Recipes
Discover more recipes with our ingredients
03.03.2026
Chocolate-Nut Bars «Crackle Noir»
20.02.2026
Banana Pudding with Coconut Truffles and Beflesh Carob
03.04.2026
Signature Cake “Pistachio–Raspberry” — a dessert for display and menu
03.03.2026
Chocolate-Nut Bars «Crackle Noir»
20.02.2026