Kabocha squash with vegetarian shrimp soup. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Have you come across "Kabocha" squash in the market? It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich.
Enjoy this rich and smooth Kabocha Soup dipping with your favorite bread.
I'll try it with butternut and other squash, and different toppings such as pan seared shrimp.
An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. Vegan-Adaptable.
You can have Kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you cook it.
Ingredients of Kabocha squash with vegetarian shrimp soup
- Prepare 1 of kabocha squash.
- Prepare 1 packages of vegetarian shrimp (get at asian store).
- Prepare 1 packages of ngo gai (get at asian store).
- You need 1 of cube of sup chay (vegetarian soup bullion).
What makes an even better soup than ordinary pumpkin? Kabocha squash, or Japanese pumpkin, does. You may have even seen it at farmers. Enjoy this tasty roasted stuffed kabocha squash recipe this holiday season.
Kabocha squash with vegetarian shrimp soup instructions
- In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high...
- Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot..
- Dice vegetarian shrimp and add to boiling pot..
- Scoop out suds to keep broth clear..
- Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done..
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Everyone can enjoy this delicious dish. If you love winter squash, you are going to love this easy stuffed kabocha squash recipe! This recipe is vegetarian, but there is a simple way to make. This dairy-free, fat-free soup is like a hug inside a bowl. The nourishing rich flavor of kabocha squash blends beautifully with the warmth of garlic, onions, and curry.