Spicy Kabocha Squash Soup
Spicy Kabocha Squash Soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy kabocha squash soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Spicy Kabocha Squash Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Spicy Kabocha Squash Soup is something that I’ve loved my whole life.

Carefully cut each kabocha in half. In a large pot set over medium heat, add the oil, onion, ginger, curry paste and lime leaves. Add the squash, broth, remaining coconut milk and salt to taste. Serve kabocha squash soup garnished with an extra sprinkle of cinnamon.

To begin with this recipe, we have to prepare a few ingredients. You can have spicy kabocha squash soup using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spicy Kabocha Squash Soup:
  1. Get 1/2 Kabocha squash
  2. Take 3 slice Bacon
  3. Prepare 1/2 to 1 tablespoon Butter
  4. Make ready 1 Onion or shallot
  5. Get 200 ml Water
  6. Make ready 250 ml Low-fat heavy cream
  7. Get 100 ml Milk
  8. Make ready 1 to 2 teaspoons Garam masala, curry powder
  9. Make ready 1 tbsp Grated ginger
  10. Get 1/2 tsp Nutmeg
  11. Make ready 1 dash Cinnamon
  12. Get 1 add after tasting Salt
  13. Prepare 1 dash Paprika powder to finish

Spiced Kabocha Squash Soup This spicy, slightly sweet, and richly textured soup is a wonderful addition to a Thanksgiving meal, but its warming satisfaction can be enjoyed throughout the fall and winter. Wash the kabocha squash and place in pressure cooker whole, on top of the steamer rack. When the cooking is complete, remove the squash carefully. Let it cool until you can handle it safely.

Steps to make Spicy Kabocha Squash Soup:
  1. Melt the butter in a pot and sauté the chopped shallots. Add the bacon and continue sautéing.
  2. Microwave the kabocha squash for about 8 minutes, remove the peel and seeds, and cut into bite sized pieces. Sauté the ginger and kabocha squash, add enough water to cover, and simmer.
  3. When the kabocha squash is tender, cool it down a bit. Puree in a blender or pass through a chinois or sieve. Return the puree to the pan, add the cream and milk and heat through.
  4. Add the garam masala, nutmeg and cinnamon, and season with salt. Ladle into soup bowls, sprinkle with some paprika on top, and serve.
  5. Instead of adding the bacon in Step 1, you can fry it until crispy and scatter it on top to serve.

When the cooking is complete, remove the squash carefully. Let it cool until you can handle it safely. An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. You can use butternut or acorn squash if you cannot find kabocha. You can easily make the dish vegan as well.

So that’s going to wrap it up for this exceptional food spicy kabocha squash soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!