Anyhow you can find Kabocha in most markets these days, from your chain market to your local co-op or health food store, if you haven't tried it yet, you should, and if you can get one that is organic.
Here's a simple soup you can make and all you need to do is have onions, garlic, ginger, tomatoes, celery, organic vegetable oil, water, some Spike TM, some thyme, bay leaf, Bragg Apple Cider Vinegar, some sea salt and fresh ground black pepper. Agave nectar to sweeten and balance flavor if you wish.
AUTUMN KABOCHA SOUP
1 small Kabocha 3-4 pounds, cut in half, drizzled with some vegetable oil or olive oil, and roast it in a 400 deg. f. oven for about 30 minutes or until it softens. Take it out, and remove any seeds, and scoop out the flesh reserve it in a small bowl.
Mince 2 large sweet round onions
Mince 6 cloves fresh garlic
Mince 4 inch of fresh ginger
Dice 6 large tomatoes
Rough chop 6 stalks of celery
In a medium pot stainless steel, add in about 1/4 cup of vegetable oil, heat it up over medium high heat, and sauté the onions, garlic, ginger for about 2 minutes careful not to burn it. Cook it or sweat it out, then add in the tomatoes and celery cook them until very soft.
Then add in 2 quarts of filtered water, bring to a boil, then simmer for about 1 hour.
Strain out the liquid, return liquid to pot and heat over medium heat, add in the Kabocha flesh and cook for about 20 minutes, using a good quality hand blender, blend the flesh of Kabocha with the broth. Season with Spike, thyme, bay leaf, Bragg vinegar, sea salt sparingly, and fresh ground black pepper. For sweet add some Agave nectar.
Spike seasonings no sodium, safe for diabetes and hypertension.
Agave Nectar, low glycemic, safe for diabetics, but first check with your professional health care provider, doctor, and or dietitian or nutritionist.
No comments:
Post a Comment