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Kalabasa -Kabocha Squash Soup with Coconut, Shrimps and Pork

This Kalabasa- Kabocha Squash Soup with Coconut is a thick, golden-colored soup entrée made with kabocha squash I found in the Asian markets. In the Philippines, we call this type of squash kalabasa or kulabasa in Kapampangan. Some recipes also refer to it as the Japanese squash. It looks like a large, green pumpkin on the outside and has a bright orange flesh inside. I have cooked different recipes with kabocha squash – from main dishes, sides and even desserts or merienda fare. This soup is one of our family’s favorite. This is an Asian in America recipe. Serves 2 up to 4 if served as a starter or appetizer.
Prep Time10 minutes
Cook Time47 minutes
Total Time57 minutes
Course: Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine: American, Asian, Filipino
Keyword: Kalabasa Kabocha Squash Soup
Servings: 2 people
Calories: 521kcal
Author: Asian in America recipe

Equipment

  • Stockpot : 4 to 6 quarts
  • Food processor or blender

Ingredients

  • 3 cups boiled kalabasa (kabocha squash) mashed
  • 1 cup coconut cream canned
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic peeled, minced
  • 1 whole white onion medium-sized, chopped
  • 1 Tablespoon sliced fresh ginger cut in thin strips of 1/2-inch length
  • 1/4 pound fresh shrimps peeled, tails removed
  • 1/4 pound lean pork shoulder cut into 1/2-inch sized cubes, trim fat
  • 1 Tablespoon patis (fish sauce)
  • 6 cups organic vegetable broth
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1/2 cup sliced cherry tomatoes halved, for garnish
  • 1/2 cup sliced red or green bell pepper 1/2-inch strips, for garnish
  • 1 Tablespoon chopped fresh parsley for garnish

Instructions

  • How to prepare the kabocha squash: In a deep stockpot filled with water, blanch half of a whole squash over high heat for 5 to 6 minutes. The inside skin should be soft enough to manage. Scrape off the seeds and discard. Cut the inside orange flesh into cubes, then mash it with a large fork till you have about three cups for this recipe. Set aside.
  • To make the soup: In a small saucepan, over medium heat, combine the mashed squash and 1 cup of coconut cream. Simmer over low heat for ten minutes till squash is softer. Coconut cream can burn if heat is too high, so keep it to a low simmer. Stir a few times to prevent sticking to the bottom. Turn off heat and set aside.
  • In a large stockpot, over medium high heat, add the vegetable oil. After 1 to 2 minutes when oil is hot enough, sauté the garlic, onions and ginger.
  • Add the shrimps and pork cubes to the sauté. Then pour the fish sauce. Stir the ingredients so the shrimps and pork cubes cook evenly. The shrimp will turn to pink and the pork will brown in about 8 to 10 minutes. Remove the shrimps and pork and set aside.
  • To the same stockpot, add the squash-coconut mixture. Pour the vegetable broth. When the soup boils, lower the heat to a slow simmer so it does not burn.
  • Season with salt and black pepper. Cover and continue simmering for ten minutes more.
  • Return the cooked shrimps and pork cubes to the soup. Mix and turn off heat.
  • Serve soup piping-hot. Garnish each individual soup bowl with cherry tomatoes, green pepper strips and chopped parsley.
  • Cook's comments: If a smoother, thinner consistency of soup is preferred, use an immersion blender while simmering the kabocha squash soup in the stockpot. Or process the whole soup (without the shrimps and pork) in a food processor  for one minute till smooth.
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Nutrition

Serving: 1g | Calories: 521kcal | Carbohydrates: 9g | Protein: 5g | Fat: 56g | Saturated Fat: 48g | Sodium: 587mg | Potassium: 390mg | Fiber: 3g | Sugar: 1g | Vitamin C: 4mg | Calcium: 19mg | Iron: 3mg