It is generally thought that the best taste is brought out by boiling pumpkin in the miso soup until it becomes tender and melts into pieces. The dashi (soup base) is made from niboshi, which are often left in the soup in home-cooked meals.
The best flavor of pumpkin is typically obtained by cooking it in a savory soup until it becomes soft and breaks down, similar to how vegetables are cooked in other recipes. The dashi (soup base) is often made from niboshi, which are commonly used as a flavor enhancer in home-cooked meals.