Roasted Kabocha Soup with Saloon Crunch

Featured in the Honolulu Star-Advertiser on October 16, 2013.

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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:

  1. Preheat oven to 375°F.
  2. Toss diced kabocha in 2 tablespoons olive oil.
  3. Lightly season with salt and pepper.
  4. Place on a baking sheet and roast until browned and cooked through, about 15 minutes.
  5. Set aside.
  6. In a heavy bottomed pot, add 2 tablespoons olive oil, heat until it begins to shimmer.
  7. Add sliced onion, a pinch of salt, and sauté until translucent.
  8. Add kabocha, cinnamon, bay leaf, and whole milk.
  9. Simmer 15-20 minutes.
  10. Remove bay leaf, let cool slightly, 15-20 minutes.
  11. In a blender, carefully puree soup, then return to pot.
  12. On low heat, whisking carefully, whisk in heavy cream.
  13. Taste and adjust seasoning, garnish with saloon crunch and chopped parsley.

Makes 6 servings.

Saloon Crunch:

  1. Preheat oven to 350° F.
  2. In a saucepan, melt butter, then add granulated garlic, thyme, dried milk and kosher salt.
  3. Put saloon crackers in a bowl and crush lightly.
  4. Toss all ingredients together and put on a sheet pan.
  5. 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

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