Thursday, November 27, 2014

Bringin' It: Roasted Kabocha Soup, Roasted Kabocha Seeds



There was a lot of that kabocha left the other day. With Thanksgiving coming up I'd thought that taking some soup along to my in-laws might be a nice thing. There were also seeds for roasting. Why not do both? My favorite ex-con brought the soup recipe. I brought the tweaks.

Ingredients
2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded (*cough* kabocha, peeled)
1 onion, peeled and quartered through the stem (I used half of a red onion)
2 shiitake mushrooms, stemmed, caps wiped clean (subbed with 4 tablespoons of MSG. Yes. Shut up.)
1 garlic clove, peeled (I decided to up the garlic to 5 cloves because garlic)
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock (subbed with 5 cups of chicken-flavored vegetable stock)

I also added three tablespoons of freshly microplaned ginger. So there.

Directions

1 Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.


2 Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

Using the same jellyroll pan that I'd roasted the kabocha in I recycled the oil and seasonings and added some more to roast some seeds.

Place the kabocha seeds in a single layer on an (olive) oiled baking sheet, stirring to coat. Sprinkle with salt, smoked paprika, turmeric, and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.

Thanks to this I only have the kabocha skin that I saved to make ... what ... and the rest of it should be gone tomorrow, making room for the next wave of leftovers. Mmmm, leftover sandwiches ...

Happy Turducken Day, Tursuckers!