YETO’S SUPERB PUMPKIN SOUP

 

We are taking a trip back down the timeline once more. This time we are traveling back in time to the Twilight Era. Here in Hyrule, far in the north is a region and mountain called Snowpeak. High on this mountain, a dilapidated and abandoned mansion, Snowpeak Ruins, is home to a Yeti couple, named Yeto and Yeta. Link finds Yeto making his ailing wife a pot of his superb soup, which includes Reekfish, Ordon Pumpkin, and Ordon Goat Cheese.

This has been one of the most mentioned and most requested dishes, particularly for the fish. Nintendo has made a version of this soup with just the pumpkin and goat cheese. This version leaves the reekfish out of the recipe. The version we are making here bring the fish back into the soup. Since the fish is used purely for the stock in the game, we will be taking the same approach and making a fish stock. Japanese pumpkin soups, which typically use kabocha squash (the Japanese pumpkin) often begin with a dashi broth, which is a type of fish stock. So, we are going to borrow that idea for this soup and create a dashi broth. From there we will add the carrots, pumpkin, and goat cheese that Yeto adds to his soup. Some onion, garlic, and brown sugar will also be included to enhance the pumpkin.

In the end, the smokiness of the fish stock, the sweetness of the brown sugar, and the funkiness of the cheese all play very well with the flavor of the pumpkin. It all comes together for a really nice and surprisingly kind of mild flavored soup. Yeto was definitely on to something. I definitely wouldn't mind a bowl of this next time I'm feeling a little under the weather.

Ingredients

5 cups water

1 large kombu sheet (approximately 6 in by 4 in or 15 cm by 10 cm)

1 cup bonito flakes

1 onion, diced

2 cloves of garlic, minced

3 carrots, chopped

2 15 oz cans of pumpkin purée

1 ½ cups half and half

½ cup crumbled goat cheese

2 tbsp brown sugar 

2 tbsp butter

1 tsp salt

½ tsp black pepper

Optional: additional goat cheese crumbles and diced chives for garnish.

We begin by first making the fish stock. The first step to to cold brew the kombu in water. Cold brew the kombu by steeping it in 5 cups of water in a sealable jar or container for 3 hours.

After 3 hours, add the kombu and water to a sauce pot over medium-low heat, and slowly bring to a near boil. This will take roughly 10-12 minutes. Skim the foam and impurities from the top of the broth while the water is slowly coming to a boil.

Just before the pot starts to come to a boil, remove the pot from the heat and remove and discard the kombu. Add the bonito flakes and return the pot to the heat. Bring the pot back to a boil.

Once the pot comes to a boil, reduce the heat to low and allow the stock to simmer for 30 seconds. Turn off the heat, and allow the bonito flakes to soak in the stock for 10 more minutes. After 10 minutes, strain the stock into a bowl through a mesh strainer. Discard the bonito flakes. Your fish stock is ready.

Set a large enough stock pot or Dutch oven over medium heat. Melt the butter. Once the butter is melted, add the onions and carrots. Sauté until the onions and soft and translucent, about 5 minutes. Add the garlic, stir, and sauté for one minute.

Now add the fish stock and allow the soup to come to a boil. Reduce the heat to low and allow the soup to simmer for 10 minutes. After 10 minutes, add the canned pumpkin, stir to fully incorporate, cover the pot, and allow the soup to simmer for an additional 15 minutes.

Remove the pot from the heat and use an immersion blender to purée the soup until it is completely smooth, ensuring all vegetables are completely puréed. Add the half and half, goat cheese, salt, and pepper. Return the pot to the heat and stir the soup until the ingredients are well blended and the goat cheese has fully melted into the soup.

Allow the soup to simmer for another 3-5 minutes on low heat. Season the soup further with salt and pepper to taste, if needed. The soup is ready to serve.

Though Link drank the soup from a bottle, this one is a little too velvety to do this effectively. I recommend serving the soup in bowls and garnishing with some additional goat cheese and some diced chives.

Learn more about Yeto's Superb Soup from The Legend of Zelda: Twilight Princess at Zelda Dungeon.