Kabocha Pumpkin Soup

Photo: Wokintime

Ingredients

1 ″ kabocha pumpkin (peeled and cut into 1 cubes

4 cups chicken broth (just enough to cover the pumpkin)

1 piece of crystallized ginger or small slice of fresh ginger

1/2 yellow onion – chopped

salt to taste

4 tablespoons unsalted butter

Preparation

Melt the butter and saute the onion for a few minutes.

Add the kabocha to the pot and cover it with just enough chicken broth to cover the kabocha.

Add a small piece of ginger to the pot.

Bring it to a boil and cook until the kabocha is soft (about 12 minutes).

Add salt to taste (approx. 1 tsp).

Pour the soup into a blender and puree.

Serve hot or cold.

Place your ad here
Loading...

About

A minimalist approach to this dish makes for a subtle soup to highlight the natural flavor of the kabocha. Be careful with your use of ginger, which can take over the soup. Try a little at first, then adjust the recipe accordingly. I found that using crystallized ginger candy (found in Chinatown) worked better than fresh ginger. I prefer to serve the soup hot over cold.