Posts Tagged ‘kabocha squash’

I had some pumpkin soup in the past and found the soup tasted quite nice. However, I am not a big fan of American pumpkin, so I use kabocha squash instead– it is similar to pumpkin, and some Chinese recipes even refer it as pumpkin. You can boil kabocha until it is soft, but I chose to roast it with some garlic and onion. The kabocha flavor really comes out. After roasting I had a bite of the squash– the flavor really comes out and it was delicious just by itself. Hmm, maybe next time instead of roasting same old potatoes, I’ll roast kabocha for a side dish.


Roasted Kabocha Soup 南瓜汤

Roasted Kabocha Soup 南瓜汤 with crab meat

Roasted Kabocha Soup Recipe

1 kabocha squash, 2-3 pounds
1/2 onion– cut into chunks
1 cloves garlic– roughly chopped
1 tsp salt
1/2 tsp ground pepper
1 tsp cooking oil

2 cans reduce sodium chicken broth
1/4 tsp curry powder
1/3 cup heavy cream
salt and pepper to taste

chopped parsley or chives
crab meat, crispy bacon crumbs, or pine nuts (optional)


  1. Preheat oven to 375°F. Wash the outside of kabocha squash to remove any dirt. Remove seeds, leave the skin intact. Cut into wedges.
  2. On a large baking pan, toss squash, onion, garlic with oil, salt and pepper. Roast for 40 minutes or until tender. Let cool then scoop out the flesh. Discard the skin.
  3. Add cooled kabocha, in several batches, and enough chicken broth into a blender. Blend until your desired smoothness (I blended my squash half smooth and half slightly coarse, as I like to taste tiny pieces of kabocha in my soup). Pour blended soup and remaining chicken broth into a pot. Bring to a boil. Stir occasionally. Add curry powder, and salt and pepper to taste. For a creamy taste, add in heavy cream. Garnish and serve.

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The pumpkin I’m writing about is not  the American pumpkin that you make your pumpkin pie/soup. It is actually called kabocha squash, but Chinese typically call it pumpkin or ‘nan gua’ in Mandarin. Feel free to use to use other types of pumpkin/squash if you like as long as they don’t have a high liquid content (or they will turn mushy after cooking).

All of our family members like kabocha squash, except Richard. So to lure him to eat this healthy squash I have to add some spices and be sure the squash is just cooked and not mushy. Indeed, the squash tastes very delicious– sweet, spicy and with the flavor of pork floss and aromatic curry leaves. Alexander and Ethan find it too spicy, but Richard just couldn’t have enough of it!

Aromatic Pumpkin/Kabocha Squash

Aromatic Pumpkin/Kabocha Squash

Aromatic Pumpkin/Kabocha Squash Recipe

1 lb kabocha squash ‘nan gua’
3 cloves garlic
6-8 Thai hot chili peppers
1 stalk of curry leaves
2 tbsp pork floss
1 tbsp sugar
1/2 tsp salt


  1. Remove skin, seeds and core of kabocha squash. Slice into wedges of 2 inch long and 1/4 inch thick.
  2. Finely garlic, hot peppers and curry leaves (remove the stem) separately.
  3. Heat a pan with 2 tbsp oil, pan fry squash on high heat uncover until the surface is slightly burned and brown, then flip to fry the other side. Continue frying until the squash reach firm softness. Turn down the heat a little if it brown too quickly. Dish out. Remain the heat.
  4. Add 1 tbsp oil to the pan, saute garlic, peppers and curry leaves until aromatic. Return squash to the pan, add sugar and salt then stir quickly. Sprinkle pork floss, toss quickly then dish out. Serve immediately.

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