Directions

1. Marinate the shrimp with salt, cornstarch, Chinese cooking wine, and some black pepper to taste. Set it aside for 15 minutes.
2. Meanwhile, seed and peel the kabocha squash, then cut it into bit size pieces. You can use other kinds of squash as long as it is good for making pumpkin pie.
3. Add the squash and 2 tbsp of water to a microwave-safe bowl and cover with a lid. Microwave it on full power for 7 minutes or until tender.
4. Take the squash out and add 1/2 cup of crushed ice to cool it down faster. Blend the squash with the ice into a puree. Set it aside.
5. Cut the tofu into 1/2 inch cubes and blanch it in boiling water for a few minutes to remove the beany taste. Then, remove the tofu from the water and set it aside.
6. Heat the wok until smoking hot. Add oil and sear the shrimp over high heat for 2 minutes or until it turns pink. Remove the shrimp from the wok but leave the oil behind.
7. Add scallion stalks, ginger, and garlic slices to the same wok, and stir for 30 seconds. Pour the pumpkin puree and 2 cups of chicken stock, then bring it to a simmer.
8. Mix 1/2 tbsp of cornstarch with 1/2 tbsp of water and add it to the wok to thicken the soup.
9. Introduce the shrimp and tofu into the wok and simmer for a couple of minutes. Last, add some salt to taste.