Japanese Pumpkin Squash Soup

This is a perfect snack quick fix for those cold winter days. Light yet warming and super healthy. Almost as quick to make as a ready made ramen, but so much better for you!

Recipe crafting in progress

Japanese Squash Pumpkin Soup

  • Servings: 4
  • Difficulty: Super Easy
  • Rating: ★★★★★
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Ingredients

  • 1 Kabocha (Japanese squash)
  • 2 celery stalks
  • 1 big shallot
  • 1 stalk lemongrass (optional)
  • 3 garlic cloves
  • 1 inch chunk of ginger (ground ginger will work too)
  • 1 bunch cilantro
  • 4 cups chicken stock
  • 1 tbsp fishsauce (optional)
  • 1 tsp tumeric (optional)
  • 2 tsp schezchuan peppercorn
  • 1 tsp coriander
  • 1/4 cinnamon stick
  • star anise
  • olive oil, salt and pepper


Directions

  1. Heat the oil up in a heavy bottom pot and add the chopped shallots, garlic, celery stalks, lemongrass, ginger.
  2. Allow to soften for 10 min on medium heat. Add the tumeric, ground ginger and coriander if using, star anise and cinammon stick. Give it a couple stirs until fragrant.
  3. Pour in 4 cupss of chicken broth, add the squash/pumkin and turn the heat up to bring to a boil
  4. Add the cilantro and pepercorn / coriander bouquet garni and turn the heat back down so it simmers very gently. Couple bubbles now and then. Add the fish sauce if using, or salt.
  5. Let it simmer for 10 to 20 min depending how firm you want the squash to be. For me its 15 min!



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So meanwhile, check these out. Light yet satisfying, these will keep you working throughout the day without making you feel tired.

Other lunch and 4 o’ clock healthy snacks

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