Cambodian•healthy

Kabocha Pumpkin Soup

Hearty and healthy pumpkin soup with Cambodian flare

Ingredients

Quantities are shown as originally provided.

1 tbsp olive oil
1 medium onion (cut into 1" pieces)
4 clove garlic
1 tsp Angkor White Kampot Pepper (ground)
1/2 tsp Sea Salt
2 pounds Kabocha pumpkin (remove scars and seeds, but leave skin on, cut into about 2" cubes)
1 pound Garnet yam (cut into 2" cubes)
4 cups chicken broth
1 can (14.5 oz) coconut cream
1/2 cups pumpkin seeds
6 strips bacon
1/4 cups parsley (chopped)
1 tbsp Angkor Black Pearls

1
Cooking the vegetable
2
Saute onion & garlic with olive oil over medium-low heat. Continue cooking until the onion and garlic are golden brown; add white Kampot pepper and salt, mix well.
3
Add pumpkin, yam and broth, bring to boil. Reduce heat and cover to simmer for about 30 minutes, until the pumpkin becomes tender.
4
Prepare the garnish
5
This can be done ahead, or done while the vegetables are cooking.
6
Roasting pumpkin seeds: place seeds in a baking dish and roast at 350ºF for about 1-2 minutes, transfer into a small bowl.
7
Cook bacon until crispy: line the bacon strips in a single layer onto a baking dish, bake at 350ºF for about 15 minutes; chop and sit aside.
8
Reserve top of coconut cream: skim about 4 tablespoons from the top portion of the coconut cream into a small bowl and set aside.
9
Puree the soup and garnish
10
Once the pumpkin and yam are tender, remove from heat and add the remaining of the coconut cream. Blend the soup until smooth with hand blender, add salt to taste.
11
Place each serving in a bowl, garnish with 1 teaspoon coconut cream, bacon pieces, parsley, roasted pumpkin seeds, and some Black Pearls.