Kabocha Gazpacho With Crab |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Kabocha is a wonderful vegetable with a lot of character. Its flavors are similar to pumpkin though lighter in body. The original recipe called for yuzu (japanese lemon) but I used the more readily available meyer lemon. Ingredients:
1 lb kabocha pumpkin |
1/2 maui sweet yellow onion, diced |
1/4 cup half and half |
2 cups homemade chicken stock |
1 1/2 cups water |
2 tbsp. unsalted butter |
granulated sugar, to taste |
1 tbsp. mirin |
kosher salt and fresh ground black pepper, to season |
1/4 pound freshly shelled dungeness crab |
fresh meyer lemon juice, to taste |
fresh chopped parsley, for garnish |
Directions:
1. Preheat oven to 350 degrees. Cut squash in half, remove seeds and rub exposed flesh with olive oil, season with kosher salt. Place cut side down on parchment lined baking sheet and roast for around 45 minutes, or until soft. Once cool, scoop flesh into bowl and set aside.
2. Heat skillet to medium heat and add butter. Add onion and squash, and sauté for about 3-4 minutes, or until onion is soft. Add chicken stock and water. Place squash and onion into a food mill (or use hand immersion blender straight in pot) and puree the mixture. Add the puree back to a bowl and add in the sugar and mirin, allow to cool a little, then add the half and half. Let the entire mixture chill in the fridge until thoroughly cool. Before serving, add meyer lemon juice to taste. Serve in cordial glasses (or small shallow bowls) and pile some crab in the middle of the soup mixture, drizzling a little meyer lemon juice on top. Garnish with parsley.
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