Kabocha squash with vegetarian shrimp soup
Kabocha squash with vegetarian shrimp soup

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash with vegetarian shrimp soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Kabocha squash with vegetarian shrimp soup is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Kabocha squash with vegetarian shrimp soup is something which I have loved my whole life. They’re nice and they look wonderful.

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. 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.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha squash with vegetarian shrimp soup:
  1. Make ready kabocha squash
  2. Get vegetarian shrimp (get at asian store)
  3. Take ngo gai (get at asian store)
  4. Get cube of sup chay (vegetarian soup bullion)

Delicious fall season soup with just a few simple ingredients. Enjoy this rich and smooth Kabocha Soup dipping with your favorite bread. I'll try it with butternut and other squash, and different toppings such as pan seared shrimp. Enjoy this tasty roasted stuffed kabocha squash recipe this holiday season.

Steps to make Kabocha squash with vegetarian shrimp soup:
  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.

Everyone can enjoy this delicious dish. If you love winter squash, you are going to love this easy stuffed kabocha squash recipe! This recipe is vegetarian, but there is a simple way to make. 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?

So that’s going to wrap it up with this special food kabocha squash with vegetarian shrimp soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!