Tuesday, September 15, 2009
So Foodbuzz is having their first even food blogger awards. Click here to get your nominations in. I did.
Anyway, I told you I was ready for the fall. I've made myself a lovely fall soup to prove it. Creamy kabocha soup. Or squash or pumpkin soup, if you'd like to call it that.
I made this one is completely vegetarian, but you may substitute chicken broth for the vegetable broth, if you'd prefer. I love the orangey-yellow color of it. Screams autumn, don't you think? I finally figured that I could use my blender to puree stuff. Why did it take me this long to figure it out? I don't know, but I'm glad that I did, so this means more lucious creamy soups to come. But I still would love an emersion blender. I used to have one, but I don't know what has happened to it since. I think I've mentioned before that I hate watery soups except if there's tons of bits and chunks in it.
This soup isn't overly thick and just right to coat the spoon with every slurp.
Garnished it with a little fresh dill and i was ready to go. The weather was perfect for this lovely soup. The evening have been cool, just the way I like it. I had this with a side of baked zucchini sticks.
Creamy Kabocha Soup
1 small to medium kabocha
1/2 medium onion - chopped
2 garlic cloves - chopped
1 12 oz can vegetable or chicken stock
1 small can evaporated milk
1 Tbsp extra virgin olive oil
Note: use a blender, food processor or emersion blender to puree the mixture.
Cut the kabocha into chunks and heat in the microwave for 3-5 minutes. Then scoop out the flesh and mash them. Discard the skins.
Saute the garlic and onions in a olive oil for 2 minutes until the onions are a bit translucent. Add the mashed kabocha, then the vegetable stock. Bring the soup to a simmer, stirring occasionally.
Add the evaporated milk and stir to combine.
Then puree the mixture using a blender, food processor or an emersion blender.
If you don't have any of those, you can leave it as a chunky soup. Serve warm.