Kabocha Pumpkin Soup
By: J
Published: Sunday, March 6, 2011 - 2:10pm

Ingredients




1 ″ kabocha pumpkin (peeled and cut into 1 cubes
4 cups chicken broth (just enough to cover the pumpkin)
1 piece of crystallized ginger or small slice of fresh ginger
1/2 yellow onion – chopped
salt to taste
4 tablespoons unsalted butter

Preparation

1 Melt the butter and saute the onion for a few minutes. 2 Add the kabocha to the pot and cover it with just enough chicken broth to cover the kabocha. 3 Add a small piece of ginger to the pot. 4 Bring it to a boil and cook until the kabocha is soft (about 12 minutes). 5 Add salt to taste (approx. 1 tsp). 6 Pour the soup into a blender and puree. 7 Serve hot or cold.

About


A minimalist approach to this dish makes for a subtle soup to highlight the natural flavor of the kabocha.  Be careful with your use of ginger, which can take over the soup.  Try a little at first, then adjust the recipe accordingly.  I found that using crystallized ginger candy (found in Chinatown) worked better than fresh ginger.  I prefer to serve the soup hot over cold.