Best Asian 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 (CREAMY JAPANESE SQUASH SOUP)

Steps:

• Wash the exterior of the kabocha squash. Cut in half and remove seeds and inner strands of the squash.
• Place kabocha on a microwave-safe plate and heat in microwave for 1 to 2 minutes, depending on the power of your microwave. This helps to soften the kabocha just a bit.
• Cut the kabocha into thin slices and remove exterior skin. Set slices aside.
• In a medium pot, melt butter and sauté onion slices until translucent and softened.
• Add kabocha and sauté together with onions until the kabocha is cooked.
• Pour water and add chicken bouillon powder in the pot. (Note: Chicken broth may be substituted for the bouillon and water.) Simmer on low heat for about 10 to 15 minutes, or until kabocha is softened.
• Either use an immersion hand blender to blend the vegetables with the broth, or allow the mixture to cool slightly and then pour it into a traditional blender to puree, then add it back to the pot.
• On medium-high heat, add milk to the kabocha mixture and bring to a boil, constantly stirring the soup. Turn off the heat, and season with salt and pepper. Mix thoroughly and serve immediately. Garnish with additional freshly ground black pepper and chopped parsley.

VIETNAMESE KABOCHA SQUASH SOUP WITH CRUNCHY PORK AND HERB TOPPING

Steps:

• Heat oil in a large heavy-bottom pot over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Season with salt and pepper. Add fennel and coriander seeds and toast until fragrant, 1 minute. Add squash and chicken broth, bring to a boil, then lower heat to medium-low and simmer until the vegetables are very tender, 18 to 20 minutes.
• Meanwhile, combine pork rinds and cilantro in a food processor, such as the Braun MultiQuick 7 Immersion Hand Blender with the chopper attachment. Pulse until finely chopped. Set aside.
• With a hand blender such as the Braun MultiQuick 7 Immersion Hand Blender, blend the soup until smooth. Stir in the lime juice and fish sauce and season with more salt and pepper.
• Serve the soup topped with sliced jalapeño, sprinkle with pork rind mixture and more cilantro.

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.