Kabocha Squash And Shrimp Soup Food

KABOCHA SQUASH AND SHRIMP SOUP

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
• Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

HEARTY KABOCHA SQUASH SOUP

Steps:

• Get a kabocha squash. You'll be using the skin of the squash, so start by washing the squash under water. Cut the squash in half. The skin is quite hard, so you need to be very careful. Clean out the seeds, and place the squash, cut halves down, on a baking pan. Bake for 1 hour at 350°F Remove from the oven and set aside.
• Dice up the onion and garlic cloves. Get out a pressure cooker and add a splash of olive oil. Lightly brown the onion and garlic. Pour in two cans of chicken (or vegetable) stock and 1/4 cup white wine. Check out that kabocha squash you took out of the oven earlier. You will be adding in the entire squash, skin and all, but not the hard little stem at the top of the squash. The squash will be very soft, and the skin will tear easily.Discard that hard stem at the top of the squash. Add the squash to the pressure cooker, and everything else on the ingredient list.
• Seal up the pressure cooker and cook at pressure for 8 minutes. Cool the pressure cooker using the cold water release method. Open the lid of the pressure cooker, and use an immersion blender (a "stick blender") and puree the soup to a smooth consistency. Serve hot.

KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS

Steps:

• In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
• Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
• In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
• Puree the vegetables using a blender, food processor or hand blender. Add salt.
• Serve with cooked adzuki beans and chopped parsley on top.

SHRIMP STEW WITH KABOCHA SQUASH AND OKRA

Steps:

• Toss shrimp, ginger, and paprika in a large bowl; season with salt and pepper.
• Heat 3 tablespoons oil in a large saute pan over medium-high heat until hot but not smoking. Working in batches, and adding more oil as needed, cook shrimp, turning once, until browned on both sides, about 4 minutes total. With a slotted spoon, transfer to a plate to cool; keep pan on stove with heat turned off.
• Set aside 6 shrimp for garnish. Shell remaining shrimp, transferring shells and heads to a large square of cheesecloth as you work. Set aside shrimp; tie cheesecloth securely into a bundle.
• Add remaining tablespoon oil to pan, along with shallots, garlic, chile, and cumin. Cook, stirring, over medium heat for 1 minute. Stir in squash; add cheesecloth bundle and 1 cup water. Reduce heat to medium-low. Cover; simmer until squash begins to soften, about 15 minutes.
• Stir in coconut milk and okra. Simmer, covered, until squash is cooked through and soft and the sauce is thick, about 30 minutes. Transfer cheesecloth bundle to a sieve set over the pan; squeeze liquid into sauce, and discard bundle. Stir in reserved shelled shrimp and cilantro. Season with salt and pepper.
• Divide among small serving bowls. Garnish with reserved shell-on shrimp, and, if desired, cilantro leaves.