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How to Make Tasty Kabocha squash with vegetarian shrimp soup

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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. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile!

Kabocha squash with vegetarian shrimp soup It's rich, creamy yet so good for you. Have you come across "Kabocha" squash in the market? Dairy-free Gluten-free Paleo Kabocha Squash Soup is also vegan friendly! You can have 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. You need 1 of kabocha squash.
  2. Prepare 1 packages of vegetarian shrimp (get at asian store).
  3. It's 1 packages of ngo gai (get at asian store).
  4. You need 1 of cube of sup chay (vegetarian soup bullion).

It has a lovely creamy and earthy flavor and is often used in stew and soup. Enjoy this tasty roasted stuffed kabocha squash recipe this holiday season. Everyone can enjoy this delicious dish. If you love winter squash, you are going to love this easy stuffed kabocha squash recipe!

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. .

This recipe is vegetarian, but there is a simple way to make. Kabocha, also referred to as Japanese pumpkin or kabocha squash, is a seasonal vegetable that peaks in the fall through On medium-high heat, add milk to the kabocha mixture and bring to a boil, constantly stirring the soup. If you'd like to make this vegan, you can use olive oil to saute the vegetables and add a bit of nutritional. Bring chicken broth to a boil in a pot; add squash and shrimp. This velvety, spiced squash soup has layers of flavor, thanks to red chiles, tangy lemon juice and apple cider vinegar, plus a subtle touch of fish sauce.

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