This smooth, creamy pumpkin-and-yam soup laced with fresh ginger is named for its bright color and the body-warming glow it produces when consumed. The first time I tasted something similar to this was at the Andoh home in Shikoku, the smallest of Japan” four main islands, before I became an Andoh. My mother-in-law was anxious to make a soup to my western tastes and served a delicious cream-of-yam soup one morning for breakfast! She made it again many years later when Rena (my daughter and one of her favorite grandchildren) and I were visiting her. Rena said the soup reminded her of sunshine, and so it received its “official” name. Since returning to America I’ve experimented with several variations on the theme and found that native American pumpkins and squashes are wonderful in this sunny soup.
In a saucepan, sauté the shallots in the butter over low heat until wilted (about 4 minutes). Sprinkle the flour over them and, stirring all the while with a whisk or wooden spoon, cook the dry roux for 2 minutes (it may color slightly). Season with salt and pepper, then add
Cut the pumpkin and yam into
Add this puree to the simmering gingery broth and stir well to combine. Heat the soup thoroughly over medium heat.
Beat the heavy cream until it holds soft peaks and serve the soup hot with a dollop of whipped cream on top, if you like.
© 1985 Elizabeth Andoh. All rights reserved.