Asian Kabocha Soup Recipes

Steps:

• Heat oil in a large heavy-bottom pot over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Season with salt and pepper. Add fennel and coriander seeds and toast until fragrant, 1 minute. Add squash and chicken broth, bring to a boil, then lower heat to medium-low and simmer until the vegetables are very tender, 18 to 20 minutes.
• Meanwhile, combine pork rinds and cilantro in a food processor, such as the Braun MultiQuick 7 Immersion Hand Blender with the chopper attachment. Pulse until finely chopped. Set aside.
• With a hand blender such as the Braun MultiQuick 7 Immersion Hand Blender, blend the soup until smooth. Stir in the lime juice and fish sauce and season with more salt and pepper.
• Serve the soup topped with sliced jalapeño, sprinkle with pork rind mixture and more cilantro.

Steps:

• Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
• Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder.
• Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.
• Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.