As seen in Star Magazine, this soup is the perfect creamy and festive appetizer for any incredible winter feast.
2 medium-sized kabocha squash
3 tbsp olive oil, divided into two portions
Salt and pepper
½ cup finely diced onion
2 tsp ginger
4 to 6 cups chicken broth
Mascarpone Cheese (for garnish)
Candied Pecans (for garnish)
Pomegranate seeds (for garnish)
2 small Pumpkins (hollowed out and wiped clean)
- Preheat the oven to 375˚F.
- Carefully cut each kabocha in half. Rub the cut surfaces with 1 tbsp oil and sprinkle generously with salt. Place on a baking sheet, skin sides down, and roast in preheated oven for 45-60 minutes or until the squash is very tender. Set aside to cool.
- Meanwhile, heat the remaining 2 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat. Add onions and sauté for 8-10 minutes, or until soft and golden. Add the ginger and cook for 1 minute longer, or until fragrant.
- Using a spoon, scoop the flesh from the cooled squash into the pot. Stir in 4 cups water (or broth), and bring to a boil. Reduce heat to low and simmer for 15-20 minutes to let the flavors blend. Remove from heat.
- Using an immersion blender or food processor, process the soup until you have a thick, smooth purée (if it looks too thick for your tastes, stir in more water/broth, a half a cup at a time, until you reach your preferred consistency). Adjust seasoning with salt and pepper, then serve in hollowed out small pumpkins with a dollop of mascarpone, candied pecans and a few pomegranate seeds.