Hawaiian Pumpkin Soup
I planted Hawaiian squash in my garden and ended up with four beautifully smooth, pale orange pumpkins. The Hawaiian pumpkin is a mix of kobocha and European squash that resists Hawaiian wasp stings. I got my seeds from the bi-annual plant and seed exchange hosted by Regenerations International Botanical Garden.
The squash is also grown at Kealia Farm. Bonnie (farmer Adam’s wife) serves a delicious soup during our Royal Coconut Coast Kauai Food Tour. After one taste, I asked her for the recipe. This is my version, based on my memory of what she said.
Although I did add the pumpkin seeds for something crunchy. I also add homemade croutons if I have leftover bread in the freezer. (I save the ends of sandwich loaves and baguettes for this reason).
I like to keep things simple. No peeling and seeding an entire raw squash for me. I just rub it down with coconut oil and roast at 375 degrees for 45 minutes. It’s done when it is easily pierced with a cake tester.
- 1 four-pound (ish) Hawaiian pumpkin, cooked and cooled
- 2 TBSP coconut oil
- 1 tsp Hawaiian sea salt
- 1 tsp of Chinese five spice powder
- 4 cups of stock
- 4 TBSP pumpkin seeds, toasted (recipe below)
Preheat a 2 quart pot over medium heat. Slice one onion and add it to the pot with coconut oil. Add salt, cover with lid and cook on medium low until onion is translucent. Add Five Spice Powder, stir through and cook until fragrant.
Cut squash in half, spoon seeds into trash and flesh into a blender. Add contents of pot and stock to blender and carefully puree until silky smooth. Pour back into pot and simmer for five minutes. Top with pumpkin seeds and optional croutons.
Toss 4 tablespoons of pumpkin seeds in 1 teaspoon of coconut oil, a pinch of Hawaiian sea salt and 1/8 teaspoon of ground chipotle pepper, Place in a small pan and toast over medium-low heat until fragrant.