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Kabocha Soup with Spicy Pumpkin Seeds

Demonstrated by: Rodman Machado of Diamond Head Grill.
Holiday Entertaining - December 15, 1999.

Kabocha soup and spicy pumpkin seeds


Kabocha Soup with Spicy Pumpkin Seeds

  • 2 to 3 lb kabocha (pumpkin), halved
  • 6 tablespoons olive oil
  • 1 tablespoon ground red pepper
  • 2 tablespoons honey
  • Salt
  • 2 Maui onions, slivered
  • Pinch each of ground cinnamon and nutmeg
  • 1 bay leaf
  • 1/4 cup vermouth
  • 1 cup heavy cream
  • 1 1/2 quarts chicken broth
  • White pepper


Preheat electric oven to 350°F. Remove seeds from pumpkin; toss seeds with 4 tablespoons of the olive oil, the red pepper, honey, and salt to taste. Place seeds in a baking pan; bake until golden brown. Oil cut surfaces of pumpkin with 1 tablespoon of the remaining olive oil; place in a baking pan and bake until tender. Spoon pulp from pumpkin. In a saucepan, heat the remaining 1 tablespoon olive oil; saute onions, cinnamon, nutmeg, bay leaf, and salt to taste. Cook until onions are transparent. Add vermouth; cook for 5 minutes. Add cream and pumpkin pulp, cook until mixture is thickened. Add chicken broth; bring to a boil, lower heat, and simmer for 15 minutes. Season to taste with salt and white pepper. In blender, blend soup until smooth; strain. Garnish with pumpkin seeds. Makes 6 servings.


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