Spiced Kabocha Soup from Claire Thomas on Vimeo.
Ingredients:
1/4 cup olive oil, plus two tablespoons
2 onion, peeled and diced
2 cloves garlic, minced
2 teaspoons coriander seeds, crushed
2 teaspoons cumin seeds, crushed
1/2 teaspoon chile powder
1 tablespoon smoked paprika (aka pimenton)
1/4 teaspoon dried chile flakes
2 kabocha squash
1 large yam
Halve and seed the kabocha squash, peel and halve the celery root, and coat them, plus the yam, in 2 tablespoons of olive oil. Roast in a 425 F oven for 30 minutes, or until soft and deeply browned. Heat a large pot over medium heat, add a 1/4 cup of olive oil, add the onion and garlic, caramelizing. Grind the coriander seeds, cumin seeds, and chile flakes in a mortar and pestle. Scoop the roasted kabocha squash out of its shell, and the yams out of its skin, and add them, along with the celery root, to the pot with the caramelized onions. Add the spices and a pinch of salt and pepper. Add the broth and simmer for about 30 minutes. Pour the soup into a blender or using an immersion circulator, blitz the soup until luxuriously smooth. Add water if it feels too thick. Taste and adjust the seasoning with salt and brown sugar. Enjoy!
1/4 teaspoon dried chile flakes
2 kabocha squash
1 large yam
1 large celery root
Salt
Fresh-ground black pepper
Salt
Fresh-ground black pepper
Brown Sugar
8 cups chicken broth
4 cups water (if needed)
Pepitas
8 cups chicken broth
4 cups water (if needed)
Pepitas
Halve and seed the kabocha squash, peel and halve the celery root, and coat them, plus the yam, in 2 tablespoons of olive oil. Roast in a 425 F oven for 30 minutes, or until soft and deeply browned. Heat a large pot over medium heat, add a 1/4 cup of olive oil, add the onion and garlic, caramelizing. Grind the coriander seeds, cumin seeds, and chile flakes in a mortar and pestle. Scoop the roasted kabocha squash out of its shell, and the yams out of its skin, and add them, along with the celery root, to the pot with the caramelized onions. Add the spices and a pinch of salt and pepper. Add the broth and simmer for about 30 minutes. Pour the soup into a blender or using an immersion circulator, blitz the soup until luxuriously smooth. Add water if it feels too thick. Taste and adjust the seasoning with salt and brown sugar. Enjoy!
:.