Kabocha Soup
Yield: 6 servings
Per serving: 1 vegetable 3 condiments
Ingredients
- 3 cups low-sodium chicken broth
- 1/2 tsp. salt
- 2 cups kabocha puree
- 1 cup chopped leeks
- 1/2 tsp. chopped fresh thyme
- 1 clove garlic, minced
- 6 whole black peppercorns
- 1/2 tsp. freshly ground ginger
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/2 cup heavy whipping cream
Directions
- In a large pot, combine all ingredients except heavy cream and bring to a boil. Reduce heat to low and simmer for 30 minutes, uncovered.
Using a food processor or blender, puree soup in small batches (1 cup at a time). Or, use an immersion blender to blend right in the pot. Return soup to the pot and bring to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered. Remove from heat and stir in heavy cream.
Top with crab meat for your protein if you like!
