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.
In the context of Japanese cuisine, it is generally accepted that the best taste of pumpkin is achieved by boiling it in miso soup until it becomes tender and dissolves into small pieces. The dashi (soup base) is typically created from niboshi, which are often retained in homemade meals to add depth of flavor.