Kabocha Soup with Spiced Pepitas

Adapted from Vegetarian Times, Jan 2009.

I haven’t made this in a couple of years. Kelsey brought home a kabocha squash from the farm with the intention of making this soup. It was as good as we remembered! Don’t skip the spiced pepitas, they really make the dish.

Spiced Pepitas
1/2 cup pepitas or shelled pumpkin seeds
1 Tbsp. olive oil
2 tsp. honey (or agave)
1/2 tsp. smoked paprika
1/2 tsp. salt
2 Tbsp. chopped cilantro

1 Tbsp. olive oil
1 medium onion, thinly sliced (about 1 cup)
2 cloves garlic, minced
2 tsp. smoked paprika
1 bay leaf
2 Tbsp. dry sherry / rice wine will work
1 1/2 lb. kabocha squash, peeled, seeded, and cut into 1-inch pieces
2 cups vegetable (or chicken) broth

To make the Spiced Pepitas:
Preheat oven to 350F. Line baking sheet with parchment paper.
In a small bowl, toss together pepitas, live oil, honey, paprika and salt. Spread on baking sheet and bake 10-12 minutes, turning occasionaly. Cool. break apart and toss with cilantro.

To make soup:
Heat oil in a large pot over med-high heat. Add onion, saute 5-7 minutes, then add garlic, smoked paprika & bay leaf. Cook 1 minutes. Add sherry and cook 2 minutes more.

Add squash, broth & 1 cup water. Bring to a simmer, cover and reduce heat to med-low. Cook 25 minutes, until squash is tender.

Remove bay leaf. Puree soup. Season with salt & pepper to taste.

Serve sprinkled with Spiced Pepitas.


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