Archive for December, 2012

Kabocha (Japanese Pumpkin) Soup

Has it really been over two weeks since I’ve last posted? Argh!

I admit, between Thanksgiving, getting ready for finals, work, and getting ready for Christmas, I’ve been a bit…busy.

Who hasn’t though, right? It’s the busiest time of the year for many of us.

I love it though! OK, the finals, maybe not so much, but Thanksgiving, getting ready for Christmas, etc. I just love the Christmas season, no matter how busy it is! Bring it on! I’ll fly through it all with Johnny Mathis Christmas music playing and a ginger bread latte in hand! And maybe a cookie…or two.

Anyway, I made this weeks ago, but I’m just now getting around to posting it.

I love making kabocha soup in the fall/winter months. Albeit it’s still in the high 70’s here, but it’s the spirit of winter that counts! I think…

Kabocha is one of the sweetest kinds of squash out there. It’s dark green on the outside, and bright orange on the inside. It’s delicious! Plus, unlike many squashes, the rind (peel? skin?) of kabocha is edible, and really tastes no different from the orange inside. That means that while you can peel it if you want, it isn’t necessary. Kinda like potatoes. I usually peel off any rough spots, but the rest I leave on. I’m all about simplifying things, you know?

This is a very simple soup. It’s all about the delicious sweet flavor of the kabocha. It’s just kabocha, onion, chicken broth, cream (or milk or half and half), and salt and pepper. Simple. Easy. Delicious.

Kabocha Soup

(serves 4 – 6)

  • 2 Tbsp. extra virgin olive oil
  • 1 medium kabocha, washed, de-seeded, and cubed (5 – 6 cups) (peeling the kabocha is optional)
  • 1 medium-small onion, diced
  • 2 1/2 c. chicken broth (may substitute vegetable broth to keep it vegetarian)
  • 1 c. cream, half and half, or milk
  • salt and pepper
  1. Heat oil in a large pot over medium heat. Add onion and kabocha and saute gently about 10 minutes, stirring occasionally.
  2. Add broth and raise heat until boiling. Lower heat to a simmer, cover, and continue to simmer until kabocha is tender, about 10 – 15 minutes.
  3. Turn off heat. Uncover, and use an immersion blender to blend soup until smooth. If you don’t have an immersion blender, allow soup to cool until no longer scalding hot, then process in batches in a blender until smooth, and return to pot.
  4. Add cream, mix well, and season with salt and pepper to taste.

 

 

December 7, 2012 at 3:22 pm Leave a comment


About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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