Kabocha squash with vegetarian shrimp soup. This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander.
I don't have an immersion blender, so after cooling, I blended it in.
Delicious Kabocha Squash Soup with just a few simple ingredients.
Delicious fall season soup with just a few simple ingredients.
You can cook Kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you cook that.
Ingredients of Kabocha squash with vegetarian shrimp soup
- It's of kabocha squash.
- Prepare of vegetarian shrimp (get at asian store).
- It's of ngo gai (get at asian store).
- Prepare of cube of sup chay (vegetarian soup bullion).
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. What makes an even better soup than ordinary pumpkin?
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..
- .
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. Everyone can enjoy this delicious dish. If you love winter squash, you are going to love this easy stuffed kabocha squash recipe!