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Рецепт SPICY KABOCHA COCONUT SOUP

by Wendy Saxena-Smith

Ингредиенты

4 cups cooked kabocha squash (roasted for a deeper flavor* or steamed) 1 tablespoon coconut oil or olive oil 1 carrot, peeled and coarsely chopped ½ large yellow onion, sliced 2 stalks celery, coarsely chopped

¼ teaspoon crushed red pepper (more or less to taste) 2-3 cups canned or homemade chicken broth (or use vegetable broth for vegan/vegetarian) ½ to 1 whole can light coconut milk sea salt and fresh ground black pepper to taste 3 tablespoons raw pepitas (raw pumpkin seeds)

Инструкции

1. Directions: In a large pot, heat oil over medium heat. Add onions, carrots and celery and cook until onions are golden brown, about 8-10 minutes. Add cooked kabocha, red pepper, and broth and bring to a boil. Stir, reduce heat to low and let simmer for 30 minutes. Add coconut milk and salt and pepper to taste and simmer for another 5-10 minutes. Taste, and if you want more heat, add more red pepper. While soup base is simmering, heat a medium skillet over medium heat. Add pepitas and stir constantly until seeds are golden brown and start to pop, just a few minutes. Watch carefully or they will burn! Remove from heat and transfer to a small bowl. Remove soup pot from heat and either puree in a blender in batches (be careful, this is hot!!!) or use an immersion blender to puree until smooth. Ladle into serving bowls, top with toasted pepitas and enjoy!
2. To roast kabocha squash, preheat oven to 350°F. Cut kabocha in half, scoop out seeds and stringy insides, then prick flesh with a fork. Brush olive oil on flesh and set halves face down in baking sheet in approximately ½ inch of water. Bake for about 45 minutes until flesh is soft.
3. Butternut or pumpkin could also be subbed in this recipe with a slight flavor variation but still every bit as yummy!

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