May 30, 2010

Spicy Kabocha Pumpkin Soup

This is a variation of the standard pumpkin soup that uses Kabocha (Japanese pumpkin/squash). Kabocha is naturally sweeter than the regular pumpkin. It has a nutty flavor and is great for digestion.
1½ lbs Kabocha pumpkin, quartered, peeled and seeds removed
2 gloves garlic, minced
1 leek, trimmed and sliced thinly
2 tsp. ground ginger
2 tsp. ground cumin
½ tsp. cayenne pepper
4 cups vegetable or chicken stock
sea salt and pepper to taste
cilantro for garnishing
plain yogurt or cream for garnishing
1. Heat some oil in a large pan and gently fry the leeks and garlic until softened. Add the spices and stir for a minute.
2. Add the pumpkin, chicken stock and season to taste. Bring to a boil for about ½ hour, until the pumpkin is tender. Remove from heat to cool.
3. Process soup in batches in a blender or food processor. To serve, simply reheat soup in warmed bowls, with a swirl yogurt or cream on top and garnish with cilantro.

No comments: