The fortified pumpkins of Kakariko Village are an important crop not only to the Shiekah themselves, but to much of Hyrule. These gourds are used in a number of dishes across the kingdom, one of these dishes being pumpkin stew.
Though this soup is a favorite dish of the Shiekah in Kakariko Village, it is the town of Hateno that perfected the pumpkin stew. A recipe developed by Karin’s father can be found in Hateno Village describing the stew. The recipe is as follows:
"For a secret recipe that'll surprise even the most knowledgeable of dads, start with some fortified pumpkins. Throw in some Tabantha wheat to give the stew a nice wheaty flavor, then let some fresh milk and goat butter simmer. And there you have it! A tasty pumpkin stew!"
As with many Hyrulean recipes, this soup comes together with very few ingredients: pumpkin, milk, and butter, with Tabantha wheat to thicken and accent.
"Simply simmer a fortified pumpkin to make this dish. A favorite in Kakariko Village."
For this recipe we will stick fairly true to the Hateno Village recipe. We will use Japanese pumpkin, also known as kabocha squash, and simmer it stock along with a base of butter and onion. We will finish the soup with milk and a whole wheat flour slurry to thicken it.
Ingredients
1 kabocha squash (about 2 - 2½ lbs)
1 onion, chopped
3 cups chicken or vegetable stock
1½ cups milk (or evaporated milk)
1 tsp salt, plus more
½ tsp black pepper
2 tbsp butter
1 tbsp whole wheat flour
2-3 tbsp chives, minced
1 kabocha squash (about 2 - 2½ lbs)
1 onion, chopped
3 cups chicken or vegetable stock
1½ cups milk (or evaporated milk)
1 tsp salt, plus more
½ tsp black pepper
2 tbsp butter
1 tbsp whole wheat flour
2-3 tbsp chives, minced
First, we must prepare the kabocha squash. Place the whole kabocha in a microwave and heat on high for four minutes. This will soften the skin. Allow the squash to cool for a few minutes until it is cool enough to handle with your hands. At this point, using a knife, remove the stem and the blossom end. With those two parts removed, it is easier to slice the gourd in half. Slice the kabocha in half, and use a spoon to remove the seeds and fibrous strands from inside the pumpkin. Ensure all are completely cleaned out, even the ones sticking to the inner fruit.
Once the inside is cleaned out, slice each half into six wedges. Using a knife or peeler, peel the skin from 8 to 9 of the twelve wedges, and leave the skin on the other 3 to 4 wedges. Cut all of the wedges into chunks. Separate the peeled and unpeeled chunks into separate piles or bowls. We are now ready to make the stew!
Melt the butter in a dutch oven over medium heat. Once the butter is melted, add the onions. Allow the onions to cook until soft and translucent, about 5 minutes.
After the onions have softened, add in the peeled kabocha chunks and toss them with the onions and butter. Add in the broth, followed by the salt and pepper, and then stir. Season the unpeeled kabocha chunks with salt and pepper and then add them to the top of the stew. Place the lid on the Dutch oven and allow the stew to cook on medium for about 15 minutes, or until the kabocha is soft enough to be pierced through easily with a fork.
Additionally, you can season the unpeeled kabocha squash with salt and pepper, and then simmer them in an additional small pot on the side filled with 1 cup of chicken or vegetable broth.
Once soft, remove the Dutch oven from the heat, and allow it to rest for a minute or two before removing the lid. Using a slotted spoon, remove all of the unpeeled kabocha chunks and set them in a bowl to the side. Using an immersion blender, purée the onions and peeled kabocha until completely smooth.
With the stew completely puréed and smooth, add the milk and stir until it is fully incorporated. Turn the heat to low and allow it to cook for 5 minutes.
After 5 minutes, add 1 tbsp of whole wheat flour to a measuring cup or bowl. Add 2 ladlefuls of the hot stew liquid to the flour, and whisk until the flour is fully incorporated. The mixture will thicken and become pasty. This is our slurry to thicken the stew. Add the slurry back into the stew and stir well to fully blend it in.
Return the unpeeled kabocha chunks to the stew. Allow the stew to simmer for another 5 minutes to fully thicken. Salt and pepper further to taste, if needed. The stew is now ready.
To serve, ladle some of the soup into a bowl, ensuring some of the kabocha chunks are visible at the surface. Garnish the soup with minced chive. Enjoy!
Learn more about the Pumpkin Stew dish from The Legend of Zelda: Breath of the Wild at Zelda Dungeon.