You like Kabocha, dontcha?

 

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I think a lot of people like to press the Shuffle button on their MP3 player to mix things up and hear a variety of songs. Not me. If I like a song, I’ll put in on Replay for-ev-er. Sometimes, I’ll listen to the same dang song like, 100 times before I move on to another.

Am I obsessive? Compulsive? My answer to that fluctuates. What is constant is my attachment to a good thing once I find it. This is how I am now with Kabocha pumpkin. Kabocha muffins for breakfast. Kabocha soup for lunch. Kabocha-stuffed pasta for dinner. How ’bout Kabocha pumpkin pie, anyone?

It was the same with Butternut squash a while back. And there was that winter-long fling with Meyer lemons – which, late at night, I still think of. Oh, and let’s not forget my fixation with pomelos.

Nowadays, my fancy turns to Kabocha. Can you blame me? Kabocha, with its deep, emerald skin flushed against this intense, orange flesh is like Butternut’s sexier, curvier, non-surgically altered and intellectually superior cousin. And, it doesn’t need a ton of makeup to look good, either. I mean, who would you rather go home with???

That’s what I thought. So next time you’re at the market, look out for Kabocha. Cook responsibly.

 

Soupe au Potiron – Kabocha pumpkin bisque

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INGREDIENTS: (4-6 servings)

  • 1 medium-sized Kabocha pumpkin (approx 3-4lbs)
  • 1 Tbl. of canola oil + more for coating pumpkin
  • 3 medium shallots, finely diced
  • chubby piece of ginger (approx 1 inch length), peeled and minced
  • 1/2 tsp of freshly ground star anise + a tiny pinch for sprinkling
  • 1/2 tsp of freshly ground cassia cinnamon + a tiny pinch for sprinkling
  • 1 quart of homemade or quality store-bought chicken stock
  • 1/3 cup half & half or whole cream
  • sea salt and fresh ground pepper

STEPS:

  • Cut the Kabocha pumpkin in half lengthwise and remove the seeds. Rub the cut sides with oil and sprinkle with a tiny pinch of the star anise and cinnamon. Place the pumpkin, cut-side down on a foil/parchment-lined cookie sheet.
  • In an oven preheated to 350F, roast the pumpkin for about 35 minutes (or until a knife can be inserted with little resistance).
  • Set aside to cool for about 15 minutes. Then scoop out the flesh.
  • Meanwhile, set a large saucepan to med heat, add the oil.
  • Next, add the shallot and ginger. Cook (sweat) the shallots and ginger until the shallots are softened and translucent, being careful not to add too much color.
  • Add the cooked pumpkin and spices and cook for another minute.
  • Add the chicken stock and stir to combine and heated through.
  • Season with salt and pepper to taste.
  • Using an immersion blender or regular blender, purée the soup until smooth.*
  • Stir the cream into the soup.
  • Check seasoning again and add more S+P if necessary. Serve warm.

*If you use a regular blender, please use extreme caution as the hot liquid will explode everywhere if you try to blend too much at a time. Fill only up to 1/3 of the blender at a time. Bon appétit!

 

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