ROASTED KABOCHA (JAPANESE PUMPKIN) SOUP
Make and share this Roasted Kabocha (Japanese Pumpkin) Soup recipe from Food.com.
Provided by Maggie
Categories Pumpkin
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F / 175°C.
- Cut kabocha in half, scoop out seeds and membranes, and set aside.
- Prick the kabocha flesh with a fork, brush with olive oil and place face down on a baking dish. Bake for about 40 mins at 350F/175°C or until tender.
- While the kabocha is roasting, clean and dry the seeds (as best you can) and toast them in a dry pan on med-high heat for about 5 minutes or until nicely golden brown and set aside. Alternately, you can bake them in the oven for about 10-20 minutes at 400F / 200°C.
- In a large pot, saute sliced onion in butter until soft.
- When the kabocha is soft, carefully (it's hot!) scoop the flesh in chunks out of the skin and add to the pot with onions. Alternately, you can wait for it too cool or roast it already peeled.
- Add the bouillon powder, water and cinnamon, and simmer for about 20 minutes. Cover the pot to keep it from splattering.
- Pour the mixture into a large bowl. In batches, puree the mixture in a blender (only fill about 3/4 or less full), and add it back to the pan. If you have an immersion blender, even better, and you can just puree it all in the pan.
- Stir in the milk and heat gently over low heat, stirring frequently. Mix in salt and pepper to taste, ladle into bowls and top with toasted seeds.
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Princess Coppage
[email protected]Meh.
Fatima Faqirzada
[email protected]This soup is just okay. It's not bad, but it's not great either. The flavor is a bit bland and the texture is a bit too thick. I think I would have liked it better if I had added more spices.
Selena Houston
[email protected]I was really looking forward to trying this soup, but I was disappointed. The flavor was bland and the texture was too thick. I would not recommend this recipe.
Mithos
[email protected]This soup was delicious! I loved the combination of flavors and the texture was perfect. I will definitely be making this soup again.
Michael Kisel
[email protected]I'm not a huge fan of kabocha squash, but I thought this soup was pretty good. The squash flavor was not too overpowering and the soup was very creamy and flavorful. I would definitely make this soup again.
Edesiri Aberare
[email protected]This soup is a must-try for kabocha squash lovers! The roasted squash gives the soup a wonderfully sweet and savory flavor. The coconut milk adds a creamy texture and the ginger and lemongrass give it a nice kick. I highly recommend this recipe.
Arati Gurung
[email protected]Meh.
Itzgacha
[email protected]This soup is just okay. It's not bad, but it's not great either. The flavor is a bit bland and the texture is a bit too thick. I think I would have liked it better if I had added more spices.
Kit Grey
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The soup was bland and lacked flavor. I think I might have added too much water, because the soup was also very thin. I would not recommend this recipe.
paul John
[email protected]This soup is amazing! The flavors are so well balanced and the texture is perfect. I love the roasted kabocha squash. It gives the soup a really nice depth of flavor. I will definitely be making this soup again.
Kyali Chakma
[email protected]I made this soup last night and it was a hit with my family! Everyone loved the sweet and savory flavor of the kabocha squash. The soup was also very easy to make, which is always a plus. I will definitely be making this soup again soon.
Emily Potter
[email protected]This soup was absolutely delicious! The roasted kabocha squash gave it a rich, sweet flavor, and the coconut milk added a creamy texture. I also loved the addition of the ginger and lemongrass. They gave the soup a really nice depth of flavor. Overal