Recipe: Turmeric and ginger Kabocha squash soup (by a lake in Washington)

One of my favourite home comforts is soup. Growing up in the mountains in France, soup is a staple for most households; the snow falling outside as you warm your cheeks and and fill your nostril with the full smell of a courgette soup makes me want to cozy up with a blanket and a good book.

So of course, when we travelled through the USA last year in an old ambulance (and found out that we could have power when the car was on) I bought a handheld mixer for my soup obsession. My soupsession. The first soup I made was a courgette soup in Arizona, overlooking the rock formations of Monument Valley, which I didn’t take any photos of and am very upset with myself about. Will not be making that mistake again.

So we had driven out of Seattle and stopped at an asian grocery store (which by the way is where everyone should go for vegetables in the USA – cheap and delicious!) where I found a beautiful Kabocha squash. Dinner sorted! We drove a little further on up towards Canada, which was to be our next stop. We found ourselves stopping the ambulance by a very tranquil little lake, a small isle floating majestically at its centre. With a fire blazing, and Kabocha squash to roast, it was time to get started with dinner!

Ingredients

1 large Kabocha Squash, peeled and chopped
1 large onion, peeled and chopped
5 garlic cloves, peeled and halved
1inch piece of ginger, peeled and halved
2 tsp turmeric powder
1 small handful of fresh coriander
3 cups (approx) chicken stock (you can use vegetable stock here)
Coconut cream

Method

Preheatd oven to 220C (395F) and place the kabocha on a greased tray. When oven is ready, roast the squash until browned and cooked through. Put aside. In this recipe, I roasted my squash in our campfire 🙂
Heat some oil (bout 2 tbsp) in a deep pot on medium heat, I used coconut for taste but olive oil is also fine. Add the onion, and stir frequently until onion is translucent. Add garlic and ginger and stir until fragant. Add the turmeric and coriander, and stir to coat. Add the pumpkin, stir to coat. Pour in chicken stock so that it just covers the pumpkin (you may not need all of it depending on the size of your squash). Simmer covered on low heat for 10 minutes, then uncovered for a further 10 minutes. Remove from heat, and use a handheld blender to blend the mixture into soup. Serve with a dash of coconut cream ad some fresh coriander!

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