Seafood, Fish Maw & Dried Scallop Pumpkin Soup Recipe
Make Seafood, Fish Maw & Dried Scallop Pumpkin Soup Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base, Flavorings & Seafood
Method
Base, Flavorings & Seafood
- 1
- 2
- 3
Pumpkin prep
Add diced pumpkin flesh to the pot; cook 3-5 minutes, stirring to coat with aromatics.
- 4
Make the stock
Pour in 1000 ml chicken stock (or seafood stock) and bring to a gentle simmer.
- 5
Season the stock
Add Shaoxing wine and light soy sauce to the simmering stock. Season with white pepper. Let the flavors meld for a few minutes.
Assemble & Finish
- 6
Cook pumpkin
Simmer the pumpkin until tender, about 15-20 minutes. If desired, partially mash some pieces to create a silky broth.
- 7
Add fish maw & dried scallops
Stir in the rehydrated fish maw and dried scallops; simmer gently 5-8 minutes to infuse the broth with their flavors.
- 8
Cook seafood
Add shrimp, fresh scallops, and fish fillet chunks. Simmer until just opaque and tender, about 3-4 minutes.
- 9
Finish
Taste and adjust salt as needed. Drizzle with a touch more sesame oil and scatter sliced green onions before serving hot.