Kabocha Pumpkin Soup
This pumpkin soup has smooth and nutty flavor and texture with a hint of spiciness. It’s a hearty soup loaded with healthy ingredients. Perfect for your family and your health. Prepared with Cambodian flare, the recipe uses coconut cream instead of dairy cream.
- Hand blender
- 6 quart pot
- 1 tbsp olive oil
- 1 medium onion cut into 1" pieces
- 4 clove garlic
- 1 tsp Angkor White Kampot Pepper ground
- 1/2 tsp Sea Salt
- 2 pounds Kabocha pumpkin remove scars and seeds, but leave skin on, cut into about 2" cubes
- 1 pound Garnet yam cut into 2" cubes
- 4 cups chicken broth
- 1 can (14.5 oz) coconut cream
- 1/2 cups pumpkin seeds
- 6 strips bacon
- 1/4 cups parsley chopped
- 1 tbsp Angkor Black Pearls
Cooking the vegetable
- Saute onion & garlic with olive oil over medium-low heat. Continue cooking until the onion and garlic are golden brown; add white Kampot pepper and salt, mix well.
- Add pumpkin, yam and broth, bring to boil. Reduce heat and cover to simmer for about 30 minutes, until the pumpkin becomes tender.
Prepare the garnish
- This can be done ahead, or done while the vegetables are cooking.
- Roasting pumpkin seeds: place seeds in a baking dish and roast at 350ºF for about 1-2 minutes, transfer into a small bowl.
- Cook bacon until crispy: line the bacon strips in a single layer onto a baking dish, bake at 350ºF for about 15 minutes; chop and sit aside.
- Reserve top of coconut cream: skim about 4 tablespoons from the top portion of the coconut cream into a small bowl and set aside.
Puree the soup and garnish
- Once the pumpkin and yam are tender, remove from heat and add the remaining of the coconut cream. Blend the soup until smooth with hand blender, add salt to taste.
- Place each serving in a bowl, garnish with 1 teaspoon coconut cream, bacon pieces, parsley, roasted pumpkin seeds, and some Black Pearls.