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.

Hearty and healthy pumpkin soup with Cambodian flare
Prep Time: 20 minutes
Cook Time: 40 minutes
Course: Soup
Cuisine: Cambodian
Keyword: Cambodian Fusion, Non Diary Soup, Pumpkin Soup
Servings: 12 People
Author: Channy Laux

Equipment

  • Hand blender
  • 6 quart pot

Ingredients

Main Ingredients

  • 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

Garnishing Ingredients

Instructions

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.

Notes

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.
The pumpkin used is kabocha, which is the only pumpkin grown in Cambodia. Kabocha pumpkin is sweet and has smooth texture, its thick dark green skin is as tender as its flesh when fully cooked, the skin adds the distinctive nutty flavor to the soup.
Other Cambodian ingredients used are the rare Kampot peppercorns from Cambodia for cooking in the soup, and Black Pearl for garnishing.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

One thought on “Kabocha Pumpkin Soup

Leave a Reply