I thought this soup was super yummy. The kids didn't love it but Adrian said he "didn't mind it". This is a better than most of his comments toward me trying new recipes.
Serves 6
Ingredients
One 3-pound kabocha squash
Coarse salt
3 Tbsp olive oil
1 onion, finely diced
4 garlic cloves, finely chopped
1 tsp ground turmeric
3 cups vegetable stock
1 (15 ounce) can unsweetened coconut milk
1/4 cup toasted pumpkin seeds
Small handful of chopped chives
1. Preheat the oven to 425 degrees.
2. Cut the kabocha in half, scoop out the seeds and the stringy flesh inside, and discard.
3. Wrap the cleaned squash in aluminum foil and place in the oven. Roast until softened, about an hour. Set aside.
4. Meanwhile, place the olive oil in a large heavy pot set over medium-high heat. Add the onion, garlic, turmeric, and a pinch of salt. Cook, stirring every so often, until it begins to soften, about 10 minutes. Add the stock and coconut milk, bring the mixture to a boil, lower the heat, and simmer while you prepare the squash.
5. Peel off and discard the skin from half of the roasted squash and add the flesh to the soup. Use in immersion blender to puree. Season with salt to taste.
6. Cut the remaining half of the roasted squash into wedged and place them in the soup.
7. Serve the soup hot, garnishing each serving with toasted pumpkin seeds and a sprinkle of chives.
