Imagine the coziest, most comforting bowl of soup you’ve ever had. Now, picture it filled with delicate dumplings, each one a perfect parcel of savory pumpkin curry filling. This Pumpkin Curry Dumpling Soup is exactly that—a hug in a bowl, combining the earthy notes of pumpkin with the umami-rich depth of a vegetarian dashi broth. It’s the perfect way to welcome a chilly evening!
Ingredients
• Dumplings
• 1 cup / 220 g (7.8 oz) pumpkin puree
• 1 square Japanese curry base
• 3 green onions, thinly sliced
• 2 teaspoons (10 ml / 0.3 fl oz) minced garlic
• ½ bunch fresh coriander leaves, roughly chopped
• 4 teaspoons soy sauce
• ½ cup / 30 g (1.06 oz) panko breadcrumbs
• 18 square wonton wrappers
• 2 teaspoons (10 ml / 0.3 fl oz) potato starch, dissolved in 4 teaspoons (20 ml / 0.7 fl oz) water
• Clear Soup
• 3 teaspoons (15 ml / 0.5 fl oz) toasted pumpkin seed oil
• 3 teaspoons roasted pumpkin seeds
• 12 oz / 350 g extra-firm tofu, cut into ½-in / 1.25-cm cubes
• 6 cups (1440 ml) / 1.5 liters Vegetarian Dashi, heated
• 3 green onions, thinly sliced, if desired
Instructions
1. Bring a large pot of water to a boil over high heat.
2. To prepare the dumpling filling, combine the pumpkin puree, Japanese curry base, green onions, garlic, coriander leaves, soy sauce, and panko breadcrumbs in a food processor. Pulse a few times, then process until well blended.
3. Place two wonton wrappers on your work surface, keeping the remaining wrappers covered with a damp towel. Spoon 1 tablespoon (15 ml / 0.5 fl oz) of the pumpkin mixture in the center of each wrapper.
4. Dip a fingertip in the potato starch mixture and wet the edges of the wonton wrapper. Pull the edges of the wrapper around the mixture and pinch closed. Fold the dumpling so the ends meet and crimp to close. Repeat with the remaining wrappers and filling.
5. Gently drop the dumplings into the boiling water and then turn off the heat. Stir with a spoon to prevent them from sticking to the bottom. Let the dumplings cook for 3 minutes.
6. Remove the cooked dumplings from the pot with a slotted spoon.
7. To assemble the soup, place ½ teaspoon pumpkin seed oil and ½ teaspoon pumpkin seeds in each of the 6 soup bowls. Divide the tofu and 3 warm dumplings evenly among the bowls.
8. Ladle 1 cup / 250 ml of hot dashi into each bowl. Sprinkle with green onions, if desired, and serve immediately.
Nutritional Information
• Recipe Facts
• Prep Time: 30 minutes
• Cook Time: 3 minutes
• Makes 6 servings
Pro Tips
• A little toasted pumpkin seed oil goes a long way. If you don’t have it, use an equal amount of dark toasted sesame oil as a substitute.
• Keep unused wonton wrappers covered with a damp towel while you work to prevent them from drying out and cracking.
• Do not overfill the dumplings. About 1 tablespoon (15 ml / 0.5 fl oz) of filling is the perfect amount to ensure they seal properly and don’t burst while cooking.
• For an extra layer of flavor, lightly pan-fry the tofu cubes in a little oil until golden brown before adding them to the soup bowls.
FAQ
Q: How can I make this pumpkin dumpling soup vegan
A: To make this recipe fully vegan, ensure you use egg-free wonton wrappers, which are commonly available at Asian markets or in the international aisle. The other ingredients, like the Japanese curry base and vegetarian dashi, are typically vegan, but it’s always best to double-check the packaging to be certain.
Q: Is this vegetarian dumpling soup a good source of protein
A: Yes, this soup contains a good amount of plant-based protein from the extra-firm tofu. For an extra protein boost, you could add edamame to the soup or pan-fry the tofu as suggested in the pro tips to enhance its texture and flavor.
Q: Can I make this soup gluten-free
A: Absolutely. To make a gluten-free version, you will need to make a few substitutions. Use certified gluten-free wonton wrappers, gluten-free panko breadcrumbs, and tamari instead of soy sauce. Also, confirm that your Japanese curry base is gluten-free, as some brands may contain wheat.
Q: How should I store and reheat leftovers
A: For the best texture, store the cooked dumplings and the dashi broth in separate airtight containers in the refrigerator for up to 3 days. When you’re ready to eat, gently reheat the broth on the stovetop and add the dumplings and tofu during the last couple of minutes to warm them through without making them soggy.
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Pumpkin Curry Dumpling Soup
Ingredients
Method
- Bring a large pot of water to a boil over high heat.
- To prepare the dumpling filling, combine the pumpkin puree, Japanese curry base, green onions, garlic, coriander leaves, soy sauce, and panko breadcrumbs in a food processor. Pulse a few times, then process until well blended.
- Place two wonton wrappers on your work surface, keeping the remaining wrappers covered with a damp towel. Spoon 1 tablespoon (15 ml / 0.5 fl oz) of the pumpkin mixture in the center of each wrapper.
- Dip a fingertip in the potato starch mixture and wet the edges of the wonton wrapper. Pull the edges of the wrapper around the mixture and pinch closed.
- Fold the dumpling so the ends meet and crimp to close.
- Repeat with the remaining wrappers and filling.
- Gently drop the dumplings into the boiling water and then turn off the heat.
- Stir with a spoon to prevent them from sticking to the bottom.
- Let the dumplings cook for 3 minutes.
- Remove the cooked dumplings from the pot with a slotted spoon.
- To assemble the soup, place ½ teaspoon pumpkin seed oil and ½ teaspoon pumpkin seeds in each of the 6 soup bowls.
- Divide the tofu and 3 warm dumplings evenly among the bowls.
- Ladle 1 cup / 250 ml of hot dashi into each bowl.
- Sprinkle with green onions, if desired, and serve immediately.
- Keep unused wonton wrappers covered with a damp towel while you work to prevent them from drying out and cracking.
- Do not overfill the dumplings. About 1 tablespoon (15 ml / 0.5 fl oz) of filling is the perfect amount to ensure they seal properly and don't burst while cooking.
