Description
Chef Maka's Kabocha Pumpkin Soup is perfect as cooler weather starts to kick in. Everyone is sure to love it!
1 hr 30 min
4
servings
Ingredients
1
kabocha pumpkin
(2 to 3 lbs.)
3
Tbsp
oil
salt & pepper
1
cup
onions
(chopped)
2
tsp
garlic
(chopped)
1/2
cup
carrots
(chopped)
1/2
cup
celery
(chopped)
4
cup
vegetable stock
1/2
tsp
cumin
2
Tbsp
butter
lime juice
cilantro
Prep Time:
1 hr
Cooking Time:
30 min
Total Time:
1 hr 30 min
Instructions
Cut pumpkin into four pieces. Rub with oil, salt and pepper. Roast in oven at 350°F until golden brown, about 30 minutes. Set aside to cool. Remove seeds and spoon out meat.
In a large pot, add oil and sauté onions, garlic, carrots and celery until golden brown. Add roasted pumpkin and stock. Season with cumin, salt and pepper. Simmer for 30 minutes.
Blend until smooth. Add butter to taste. Eat with a squeeze of lime and fresh cilantro.
