Recipe: Oishi Kabocha squash with vegetarian shrimp soup For Vegan's Friend

Kabocha squash with vegetarian shrimp soup. This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander.

Delicious Kabocha Squash Soup with just a few simple ingredients. Delicious fall season soup with just a few simple ingredients. Enjoy this rich and smooth Kabocha Soup dipping with your favorite bread. You can Cook Kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Kabocha squash with vegetarian shrimp soup

1. Lets Go Prepare 1 of kabocha squash.
2. Lets Go Prepare 1 packages of vegetarian shrimp (get at asian store).
3. It's 1 packages of ngo gai (get at asian store).
4. Lets Go Prepare 1 of cube of sup chay (vegetarian soup bullion).

I'll try it with butternut and other squash, and different toppings such as pan seared shrimp. A flavorful fall kabocha squash soup made by roasting the squash and pureeing it with fresh ginger and topping it with a sesame quinoa granola. Air Fryer Recipes Shrimp Air Fryer Oven Recipes Air Fryer Dinner Recipes How To Cook Shrimp How To. Dairy-free Gluten-free Paleo Kabocha Squash Soup is also vegan friendly!

Kabocha squash with vegetarian shrimp soup instructions

1. In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high...
2. Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot..
3. Dice vegetarian shrimp and add to boiling pot..
4. Scoop out suds to keep broth clear..
5. Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done..
6. .

It has a lovely creamy and earthy flavor and is often used in stew and soup. Some people enjoy Kabocha squash with the green-color skin still-on, but my personal preference is to slice the outer shell off and keep the soup. An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. Vegan-Adaptable. What makes an even better soup than ordinary pumpkin? Kabocha squash, or Japanese pumpkin, does.