Pumpkin & Dried Persimmon Soup

Why people make this soup

Pumpkin has deep roots in Chinese village cooking — in lean times, it could substitute for rice, and it grows readily even in poor soil. What Bro Niu finds particularly interesting is how pumpkin pairs beautifully with dried persimmon to make something that is not just a comforting, sweet soup but also traditionally associated with supporting skin health and helping to fade the dark spots that tend to appear on aging hands and faces. Both ingredients are rich in pectin — a soluble fiber known in Western nutrition for its gentle detoxifying properties. In Chinese food therapy, the two together are thought to help clear the blood and nourish the skin from within. It is the kind of simple, old-fashioned remedy that grandmothers might have relied on, and Bro Niu thinks it is worth reviving.

Who it suits / who should be cautious

• Suited to adults — particularly those with age-related dark spots on the face, hands, or arms
• Good for those concerned about blood sugar, as pumpkin and persimmon both contain natural compounds associated with supporting stable blood glucose
• People with significant dampness in their body (thick, greasy tongue coating; heavy, bloated feeling) should use pumpkin in moderation, as it can aggravate this pattern if used excessively
• Diabetic individuals: the natural sugars in both pumpkin and persimmon are considered in traditional food therapy to be supportive rather than harmful — they contain pectin and sweet compounds distinct from refined sugar — but individuals monitoring blood sugar should observe their own response

Why these ingredients (the food-therapy logic)

• Pumpkin (nan gua): Traditionally used to support the lungs, replenish qi, reduce phlegm, and aid elimination. A very versatile vegetable, warm in nature, inexpensive, and easy to cook. Rich in beta-carotene (which gives it its orange color) and pectin, which may help with gentle detoxification.
• Dried persimmon cakes (shi bing): Dried persimmons are sweeter and more concentrated than fresh fruit. In Chinese food therapy, they are associated with nourishing the lungs, calming the throat, and supporting skin clarity. Like pumpkin, they are rich in pectin and plant pigments. The combination of the two is particularly prized for its traditional association with lightening age spots on the face and hands.

Ingredients (2 bowls)

Ingredient	Amount	Notes
Pumpkin	~600 g (1 jin)	Peel, remove seeds, and cut into chunks
Dried persimmon cakes (shi bing)	2–3 pieces	Rinse and cut into pieces; available at Chinese herb shops and some Asian supermarkets
Water	5 bowls	Starting water

Method

1. Peel the pumpkin, remove the seeds, and cut into large chunks.
2. Rinse the dried persimmon cakes and cut each into several pieces.
3. Place both ingredients in a pot with 5 bowls of water.
4. Bring to a boil, then reduce to a medium simmer.
5. Cook for about 1 hour until the pumpkin is very soft and the liquid has reduced to approximately 2 bowls.
6. Drink the soup and eat the pumpkin and persimmon pieces.

Bro Niu’s tips

• Eating the soup ingredients (not just the liquid) is important — the pectin and beneficial compounds are largely in the cooked pumpkin and persimmon flesh itself.
• Dried persimmon cakes can be found at Chinese herbal medicine shops; if unavailable, one large carrot makes a reasonable substitute since carrots are also rich in pectin. However, be aware that eating large amounts of carrots can temporarily cause the skin to take on a slightly yellowish tint from carotene accumulation — this is harmless and reverses when you stop.
• Lean pork can be added if you prefer a savory soup; it will not significantly change the food-therapy properties.
• Pumpkin is warming in nature — not cooling — so it is generally well-suited for most body types, including those who tend to feel cold.

Community questions answered (selected)

• Q (annie): Can people with spleen deficiency and qi deficiency eat this soup? Bro Niu: This soup is suitable for people with spleen or qi deficiency. However, those with a heavy, dampness-burdened constitution and a thick, greasy tongue coating should not use it.

• Q (Rita Yuen): Can the persimmon cakes be replaced with something else? Bro Niu: Carrot contains a lot of pectin too, and can substitute. Use one carrot and eat the cooked carrot as well. Note: eating too much carrot over time may cause carotene to accumulate under the skin, giving the complexion a slightly yellow tint — this is harmless and goes away once you stop eating it.

• Q (reader): Is pumpkin really cooling and cold in nature? Bro Niu: Pumpkin is actually warming in nature — not cooling at all. However, eating too much can be problematic for people with a damp-phlegm constitution. Luohan guo (monk fruit), on the other hand, is genuinely cooling and should be used carefully by those with a cold constitution.

---

Published July 24, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.