Golden Broth Seafood Soup

 This is a luxurious, velvety, and visually stunning Chinese banquet-style soup that has become extremely popular in modern Cantonese and fusion restaurants. 

The signature “golden broth”  gets its rich golden color and silky texture from blended pumpkin (or carrot + corn) pureed into the stock, combined with a generous amount of fresh seafood. 

The result is a creamy, sweet-savory, umami-packed soup with tender bites of shrimp, scallop, fish, and sometimes crab — elegant yet comforting.

Ingredients (serves 4–6 as a starter)Golden broth base

• Pumpkin ( 300–400 g, peeled and cut into chunks (or substitute ½ carrot + 1 cup sweet corn kernels)
• Chicken stock or seafood stock — 1.2–1.5 liters (5–6 cups)
• Ginger — 3–4 thin slices
• Shaoxing wine — 1 tbsp

Seafood mix

• Fresh large shrimp / prawns — 8–12, peeled & deveined (butterflied optional)
• Fresh scallops — 6–8, sliced horizontally if large
• Fish fillet (grouper, sea bass, or cod) — 150–200 g, cut into 2 cm chunks
• Optional luxury additions: crab meat or crab sticks — 100 g, fresh squid rings — 100 g

Marinade for seafood

• Shaoxing wine — 1 tbsp
• Salt — ¼ tsp
• White pepper — pinch
• Cornstarch — 1 tsp
• Egg white — ½ (lightly beaten, for velvety texture)

Thickening & seasoning

• Egg whites — 2 large (lightly beaten, for silkiness)
• Cornstarch slurry — 3–4 tbsp cornstarch + 6–8 tbsp cold water (adjust for desired thickness)
• Salt — ¾–1 tsp (to taste)
• Ground white pepper — to taste
• Chicken powder or MSG — ½ tsp (optional, for restaurant-style umami)
• Sesame oil — ½–1 tsp (final drizzle)

Garnish

• Chopped green onion or cilantro
• Optional: crab roe or tobiko for luxury presentation

Step-by-Step Instructions

1. Prepare the golden pumpkin base
   • Steam or boil pumpkin chunks until very soft (10–15 minutes).
   • Blend with 300–400 ml chicken stock until completely smooth (use a high-speed blender for silkiness).
   • Set aside. This puree is what gives the signature golden color and velvety body.
2. Marinate the seafood
   • Pat all seafood dry.
   • Mix shrimp, scallops, fish (and any other seafood) with Shaoxing wine, salt, white pepper, cornstarch, and ½ egg white.
   • Marinate 10–15 minutes (this creates the tender, velvety texture typical of Chinese banquet seafood).
3. Start the soup base
   • In a large pot, bring remaining chicken stock + ginger slices to a gentle boil.
   • Add Shaoxing wine.
   • Stir in the pumpkin puree. Whisk until fully incorporated and the broth turns a beautiful golden color.
   • Reduce to a low simmer.
4. Cook the seafood
   • Bring broth back to a gentle boil (small bubbles).
   • Gently add marinated seafood piece by piece (so they don’t clump).
   • Stir very gently once or twice.
   • Poach 1–2 minutes until shrimp turn pink, scallops become opaque, and fish is just cooked (do not overcook — seafood should stay tender and juicy).
5. Thicken & finish
   • Give cornstarch slurry a good stir, then slowly pour it in while stirring constantly in one direction (this prevents lumps).
   • Simmer 1–2 minutes until soup thickens to a silky, velvety consistency (it should coat the back of a spoon).
   • Turn heat to lowest. Slowly drizzle in beaten egg whites while stirring gently in a circular motion — this creates beautiful egg flower ribbons.
   • Turn off heat immediately.
   • Season with salt, white pepper, and optional chicken powder.
   • Finish with a drizzle of sesame oil for aroma.
6. Serve
   • Ladle into individual bowls while very hot.
   • Garnish with chopped green onion or cilantro.
   • Optional luxury touch: sprinkle a little crab roe or tobiko on top for visual elegance.
   • Serve immediately — the soup thickens as it cools.

Quick Tips for Best Result

• Golden color → Pumpkin puree is the key. Use ripe, sweet pumpkin for best hue and flavor.
• Velvety texture → Egg white ribbons + cornstarch slurry + gentle stirring = restaurant-style silkiness.
• Seafood doneness → Add seafood last and cook only 1–2 minutes — overcooking turns it rubbery.
• Thickness → Adjust cornstarch slurry gradually — you want a luxurious, spoon-coating consistency, not glue-like.
• Variations →
  • Add conpoy (dried scallops) to stock for deeper umami.
  • For spicier version: swirl in chili oil at the end.
  • Vegetarian: replace seafood with king oyster mushrooms, tofu puffs, and vegetable stock.
• Storage → Best eaten fresh. If reheating, do so very gently (low heat) — seafood toughens and soup may separate slightly.

This soup is elegant, comforting, and full of layered umami — a true highlight of modern Chinese banquet cuisine.