Thick Kabocha Soup Recipes

VIETNAMESE KABOCHA SQUASH SOUP (CANH Bí Đỏ THịT BằM)

Steps:

• Divide the squash along the grooves.Note: The vegetable is naturally hard, so use a large cleaver or knife.
• Use a smaller knife to peel away the skin.
• Run the same small knife along the part where the soft and firm parts meet to remove the seeds.
• Cut the vegetable into chunks, roughly 10cm (4") thick or to preference.
• Bring the water to a boil and add the vegetables in to cook.
• Meanwhile, use a mortar and pestle to pound the spring onion heads until they're split. Alternatively, use a large cleaver to slap at it.
• Add oil to a small saucepan on medium heat and cook the spring onion heads for 30 seconds or until fragrant.
• Turn the heat to high and add the pork mince in to cook for 5 minutes or until cooked.
• Pour the mince into the soup and season. Let it come to a boil and simmer for another 20 minutes or until the vegetable has softened.
• Serve hot as is!

KABOCHA AND ROOT VEGETABLE SOUP

Steps:

• Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
• Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder.
• Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.
• Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.

ROAST KABOCHA SOUP WITH LEMON GRASS CREAM

Steps:

• Preheat oven to 350 degrees F.
• Season inside of the kabocha with thyme, salt and pepper and rub with 4 tablespoons oil. Place onto a roasting pan flesh side up, and roast until caramelized and cooked through, about 25 minutes. Let cool slightly.
• In a small saucepan combine the cream with the lemon grass and reduce by half. Strain into another small pan and hold warm.
• In a medium pot over high heat, add 2 tablespoons oil. Add the carrots, onion and leek and cook until browned. Add the hot stock, reduce the heat to medium, and season, to taste.
• When the squash is done, remove the cooked flesh from the squash and add to the pot. Transfer the contents of the pot, in batches, to a blender and blend until smooth. Strain through a fine sieve into a second pot and reduce until desired consistency is achieved. Season, to taste.
• Serve soup in a warm soup bowl, and gently swirl in a dollop of the cream reduction. Garnish with chives.