Kabocha Pumpkin Soup
Source of Recipe
Atlas Restaurant and Lunch Room. St. Louis
List of Ingredients
1/2 cup olive oil
6 tablespoons ( 3/4 stick) unsalted butter, divided
2 cups chopped yellow onion
2 to 3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch ground red (cayenne) pepper
5 allspice berries, crushed, or about 1/2 teaspoon ground allspice
1 cup dry white wine
1 large Golden Delicious apple, peeled, cored and chopped (about 2 cups)
1 (about 1 1/2-pound) kabocha pumpkin, seeded, peeled and coarsely
chopped (see note)
2 teaspoons lemon juice
Minced chives or parsley, for garnishRecipe
Combine oil, 2 tablespoons butter, onion, salt, black pepper, cayenne
and allspice in a 5-quart or larger pot. Cook over medium heat until
onion softens, but do not let it brown. Add wine; turn the heat to
high, and cook until half the wine has evaporated, about 4 minutes.
Add apple, then pumpkin; add enough water to cover (3 to 4 cups).
Reduce heat; simmer until pumpkin is soft, about 20 minutes. Stir in
lemon juice and remaining 4 tablespoons butter.
Transfer soup to a blender in batches; puree until smooth. (Fill the
blender only halfway when working with hot liquids; pulse a few times
to get started.) Taste and adjust seasonings. Serve immediately,
garnished with chives or parsley.
Yield: About 6 (1 1/4-cup) servings
Note: Kabocha (kah-BOH-chah) pumpkin is used in Japanese dishes and
is often available at Asian markets. Michael Roberts explained that
the pumpkins, harvested in the fall, become smaller and more
difficult to find as the season passes; this time of year, you might
need two to yield enough pulp for this recipe. Jean Donnelly adds
that the slightly nutty-tasting kabocha must be peeled with a knife,
as the rind is too thick for a vegetable peeler.
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