[3 - 3] Japanese pumpkin soup for good soup day
[3 - 5] three hey I'm a cook named Matt this is
[5 - 7] good soup day three welcome back to the
[7 - 9] channel in this one a lot of you guys
[9 - 12] were asking for pumpkin or a squash or a
[12 - 14] kombucha squash so I want to go into the
[14 - 17] Japanese pumpkin kombucha squash turn it
[17 - 19] into a soup because we're going into
[19 - 21] fall season I want something nice and
[21 - 24] Hearty in a bowl this one is delicious
[27 - 30] [Music] years of restaurant experience I did not
[30 - 32] years of restaurant experience I did not come across the kombucha squash until I
[33 - 34] moved to Seattle that's probably because
[34 - 37] they call this a Japanese pumpkin as
[37 - 39] well Seattle's very Japanese influence
[39 - 41] but on another note the kombucha squash
[41 - 43] is actually very delicious it's like a
[43 - 47] cross between sweet potato Chestnut it
[47 - 50] has an ugly exterior the outside looks
[50 - 52] quite ugly you could call it an ugly
[52 - 53] pumpkin too but I think it's a beautiful
[53 - 56] pumpkin I think it looks quite nice and
[56 - 58] it is delicious I'm going to be going
[58 - 60] over vegetable stock this is something
[60 - 62] quite simple and you can use this for
[62 - 64] pretty much any soup I'm gonna make in
[64 - 66] this good soup series it takes water in
[66 - 68] about 30 minutes and a bunch of
[68 - 70] vegetables first things first for my
[70 - 73] vegetable stock I'm taking a pot I'm
[73 - 75] gonna toss in all of my vegetables
[75 - 78] carrots celery onion onion celery carrot
[78 - 79] whatever order you want to put it in
[79 - 82] toss it into the pot yes celery can go
[82 - 84] in with everything carrot can go in with
[84 - 87] skin on too onion can go in with skin on
[87 - 89] as well it's stock it's fine I fill that
[89 - 91] up with water all the way in restaurants
[91 - 93] we'll take old stock toss it into our
[93 - 95] new stock just to keep it going and
[95 - 97] fortify our stock it makes it a lot more
[97 - 99] flavorful to mimic this at home I'll
[99 - 102] usually toss in a bouillon Cube to my
[102 - 104] socks that I have going then I bring
[104 - 106] this up to a boil and then I bring it
[106 - 108] down to a simmer and I let it go for
[108 - 110] around 30 to 45 minutes this is just
[110 - 112] going to make it so much more flavorful
[112 - 114] you don't have to do this this is an
[114 - 116] optional thing this is just a little tip
[116 - 123] that I'm giving you that we have
[129 - 129] another thing you might notice is it's
[129 - 131] pretty tough to cut these so you want to
[131 - 133] use a knife that is nice and thick as
[133 - 135] you noticed I used a different knife I
[135 - 137] didn't use my thin blade because I don't
[137 - 139] want to ruin it you want to use a nice
[139 - 143] thick boy because these are quite tough
[143 - 146] to cut and you want to insert the tip of
[146 - 149] your knife in first grasping this firmly
[149 - 151] not used to cut yourself tip first then
[151 - 154] down all the way and just this motion
[154 - 158] right here then I'll take a spoon and
[158 - 161] just take the seeds out we can also
[161 - 165] toast the seeds off for a nice snack
[165 - 167] also quick tip napkin or parchment taper
[168 - 169] on your board
[171 - 174] now I've got my half yes the skin is
[174 - 176] edible but for this I want that
[176 - 178] beautiful bright orange color I don't
[178 - 180] want to muddy that color at all I want
[180 - 182] to have a beautiful colored suit for my
[193 - 193] once you can Pierce right through that
[193 - 196] skin that's when it's good to take out
[196 - 199] by using a knife or a spoon I can just
[199 - 205] gently remove the skin from the squash
[207 - 207] just like that we're left with kabusha
[207 - 209] squash without the skin clarified butter
[209 - 213] Ginger cardamom fennel seed escalate bay
[215 - 218] toss in the squash coconut milk
[218 - 223] vegetable stock
[226 - 226] soup goes in in small batches just so we
[226 - 234] don't overwork our blender good
[234 - 237] good we pour this through a strainer a fine
[237 - 239] mesh strainer and I use a ladle this is
[239 - 240] a pretty good tip actually you take a
[240 - 243] ladle fine mesh strainer and you just
[243 - 245] start pushing it down sort of like a
[245 - 248] plunger motion and that allows this to
[248 - 251] come out a lot faster and smoother then
[251 - 252] I'm just going to keep repeating this
[252 - 255] process until all of it is Thoroughly
[255 - 258] Blended and then I'll season it to taste
[258 - 262] once I have it all Blended
[270 - 270] I remember I used to do giant lexans
[270 - 272] it's this giant container I used to do
[272 - 275] giant containers full of soups just like
[275 - 276] this that would work would have to go
[276 - 279] blender to blender to blender just just
[279 - 281] straining over and over again so this is
[281 - 284] this is nothing compared to that but
[284 - 287] anyways this is a little bit thick for
[287 - 291] my liking so what I'll do
[293 - 293] because I'll just thin it out with a
[293 - 297] touch of my stock
[299 - 302] that's nice now I can season it with
[302 - 305] some MSG to taste
[305 - 307] salt to taste
[307 - 309] and then I'll just give this a little
[314 - 314] now I'm just going to toast off some
[314 - 317] pepitas for my garnish
[317 - 319] go ahead and use whatever nut I think
[319 - 320] that beat this would be a perfect
[320 - 323] garnish for this to have the right color
[323 - 325] they have the right flavor it's a nice
[325 - 328] crunch to add to this dish for The Fall
[328 - 330] season listen to this snap crackle pop
[331 - 335] now I'm just going to now I'm just going
[335 - 339] to toast off some sage in some olive oil
[339 - 342] now the sage is always a great pairing
[342 - 344] with squashes and sweet potatoes and
[344 - 348] pumpkins it's a very fall flavor
[350 - 352] [Music] sauces all together with a little bit of
[352 - 357] sauces all together with a little bit of salt
[360 - 360] and now we have a beautiful garnish for
[367 - 367] gonna finish this with some extra virgin
[368 - 372] and some of our pepitas and Sage all
[373 - 375] around then some pickled
[375 - 377] then some pickled onions
[377 - 380] for a nice pop
[380 - 382] if you want a video on how to make these
[382 - 383] it's on my channel
[383 - 388] and then some fresh black pepper
[392 - 392] and this is good soup day three the
[392 - 395] Japanese pumpkin soup
[395 - 398] all right now I'm gonna sit down and try
[399 - 401] because you guys like to see me try my
[401 - 403] food apparently
[403 - 405] for a soft presentation I like that it's
[406 - 408] simple looks really good
[408 - 411] looks really good I might have wanted to add some more
[411 - 413] squash into it like maybe like chunks of
[413 - 416] it that aren't Blended but that's for
[416 - 423] another time um um that
[423 - 431] is really wholesome
[435 - 435] this is like fall in a Bowl man
[447 - 447] would you guys consider this a soup or a
[448 - 451] puree I think it's a soup it's fine I haven't
[451 - 455] I think it's a soup it's fine I haven't gotten a pickled onion let me see
[458 - 458] that was a good pickled onion that is
[458 - 460] from 4 15 456.
[460 - 463] this is from April
[463 - 465] I made these in April and they're still
[465 - 467] good just goes to show if you follow the
[467 - 468] pickle onion video
[468 - 469] they're going to be good in your fridge
[471 - 474] still wow this is really good
[476 - 476] let me know what soups in the comments
[476 - 479] see you later