Kabocha Squash Soup is a great Sephardi Favorite.
Kabocha squash is an extremely versatile vegetable. It is my favorite of all squashes because it has the most flavor and meat, and is naturally sweet. If you have kabocha squash leftovers, you can use in omelets, smoothies, and stir-fry dishes.
Nothing easier than roasting a whole Kabocha
Simply roast it whole, skin and all, at 375*F for 1 hour, remove the seeds, and blend. If you intend to use it for another dish (say, roasted slices), take it out half way through cooking, when it is barely soft, half it, scoop out the fibers and the seeds, and slice. Smear the slices with a little olive oil, sea salt and your favorite seasonings (I love it with sage and cinnamon), arrange them in one layer, and cook 15-20 more minutes.
In a pinch, use natural canned pumpkin, marked 100% pumpkin
Be sure to choose a natural brand of canned chickpeas.
Freeze leftover soup by the quart.
You’ll be happy you did!
- 1 large can chickpeas, drained
- 1 medium size kabocha squash, about 3 1/2 pounds (settle for 4 cups 100% pure canned pumpkin)
- 2 pouches Levana Nourishments Garden Vegetable
- 1/3 cup olive oil
- 8 cups water
- 1 tablespoon ground ginger
- 1-2 tablespoons cinnamon
- 1/2 teaspoon ground cloves
- Salt and pepper to taste
- Garnish: 1/2 cup toasted pumpkin seeds, optional.
Roast the kabocha for an hour at 375F. Cut it open, scoop out the flesh, and discard the skin, seeds and fibers. Measure 4 cups of the flesh, and save the rest for another use. Skip this step if you are using canned pumpkin.
Bring all ingredients, including the kabocha squash or pumpkin, to a boil in a wide bottom pot. Reduce the flame to medium, and cook for 30 minutes.
Cream the soup with an immersion blender. Add the ground pepper, and adjust seasonings and texture.
Top each serving with a sprinkling of pumpkin seeds, if desired.
Makes 8 servings.