kabocha squash soup

Vietnamese Kabocha Squash Soup is buttery, sweet and simple to make! This recipe is the emergency soup of your dreams!

Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm)

kg / 2.2 lb kabocha squash

150 g / 0.33 lb pork mince

spring onion heads ((the white part))

water

salt ((or

tbsp sugar ((or

chicken bouillon powder

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&quot;) 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&#039;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!

This roasted kabocha squash soup, aka vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Made with coconut milk and vegetable stock, this roasted kabocha squash soup is vegan, low carb &amp; gluten free!

Roasted Kabocha Squash Soup | Vegan Pumpkin Soup

kabocha squash

vegetable stock (water can be substituted)

lite coconut milk (reserve 1/4 cup of coconut milk to drizzle on top)

garlic (roughly chopped)

salt & pepper

herbs

ginger (grated)

cinnamon

nutmeg (for an even nuttier taste)

Tablespoon brown sugar

Tablespoon miso (for a more savory flavor)

Optional: Remove the skin from the kabocha by scooping out the flesh or peeling the skin. The skin will darken the color of the soup but won&#x27;t alter the taste.

If Using Raw Kabocha (Skip to Step 3 If Using Roasted Kabocha): If you prefer to boil the kabocha instead of roasting for this soup, add 3 cups of cubed raw kabocha (roughly 1 inch pieces) into large pot and fill it with just enough water to cover the kabocha pieces. Bring to a boil and cook until the kabocha pieces are soft and tender, about 15 - 20 minutes. Drain the water and reserve the boiled kabocha. See tips for how to cut a kabocha squash.

Add all the ingredients (except the reserved 1/4 cup of coconut) to a high speed blender and blend on high until you get a smooth consistency. Separate into batches if needed.

Pour the blended mixture into a large pot. Add any optional flavorings at this time. Bring the soup to a boil. Boil for 3 to 4 minutes and season with salt &amp; pepper to taste.

Ladle the soup into a bowl. Drizzle the reserved coconut milk on top and swirl it into the soup. Garnish with fresh herbs. Serve immediately.

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Vietnamese Kabocha Squash Soup (Can...

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Top 2 kabocha squash soup recipes from across the web

The most viewed kabocha squash soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Kabocha Squash Soup (Can...

Roasted Kabocha Squash Soup | Vegan...

The most viewed kabocha squash soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine