Roasted Kabocha Soup with Saloon Crunch
Featured in the Honolulu Star-Advertiser on October 16, 2013.
Ingredients:
2 medium kabochas (Japanese pumpkin), peeled, diced 1/2"
4 tablespoons olive oil, divided
Salt and pepper to taste
1 large onion, thinly sliced
1/2 teaspoon cinnamon
Kosher salt to taste
1 piece bay leaf
1 cup heavy cream
1 quart whole milk
1 bunch flat leaf Italian parsley, chopped
Saloon Crunch:
1 9-ounce package Saloon Pilot crackers, slightly crushed
6 tablespoons whole, unsalted butter
kosher salt to taste
1 teaspoon granulated garlic
2 tablespoons non-fat dry milk
2 teaspoons fresh thyme leaves
Directions:
- Preheat oven to 375°F.
- Toss diced kabocha in 2 tablespoons olive oil.
- Lightly season with salt and pepper.
- Place on a baking sheet and roast until browned and cooked through, about 15 minutes.
- Set aside.
- In a heavy bottomed pot, add 2 tablespoons olive oil, heat until it begins to shimmer.
- Add sliced onion, a pinch of salt, and sauté until translucent.
- Add kabocha, cinnamon, bay leaf, and whole milk.
- Simmer 15-20 minutes.
- Remove bay leaf, let cool slightly, 15-20 minutes.
- In a blender, carefully puree soup, then return to pot.
- On low heat, whisking carefully, whisk in heavy cream.
- Taste and adjust seasoning, garnish with saloon crunch and chopped parsley.
Makes 6 servings.
Saloon Crunch:
- Preheat oven to 350° F.
- In a saucepan, melt butter, then add granulated garlic, thyme, dried milk and kosher salt.
- Put saloon crackers in a bowl and crush lightly.
- Toss all ingredients together and put on a sheet pan.
- Bake until golden brown.
Makes about 1 cup.
Approximate Nutrient Analysis per serving (soup only):
360 calories, 29 g fat, 14 g saturated fat, 70 mg cholesterol, greater than 1000 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g sugar, 8 g protein
