155 – Saffron Flavored Pumpkin Soup
- 1 Kabocha squash, approximately 4 pounds
- 2 leaks, trimmed
- 3-4 cups of milk
- 1/4 cup of flour
- 4 tablespoons of butter
- 1 teaspoon of salt
- 1/2 teaspoon of white pepper
- 1/4 teaspoon of ginger powder
- A large pinch of saffron
- 1 whole nutmeg
1- Cut the Kabocha squash. You have to use a very sharp knife and be very careful. This part needs some muscles! but once done, everything else is easier!
2- Remove the seeds and skin from each Kabocha slice. The cube the Kabocha flesh.
3- Slice the leeks. Disgard the ‘green’ part of the leeks we are only using the white parts.
4- Place the squash and leeks in a large cooking pot. Cover them with water. Cover the pot and cook on medium-high heat for 45 minutes or until the squash becomes soft.
5- Once the squash is done, strain.
6- Remove the water from the cooking pot and use it again to make the soup base.
7- On medium heat melt the butter. Add the flour and mix well. Then add 2 cups of milk and continue mixing.
8-Add the spices and grate some of the nutmeg in the milk mixture.
9- Add the squash and leaks to the milk mixture.
10- using a hand mixer, puree the squash into the milk mixture. If you do not have a hand mixer, you can mix the soup in a normal food processor then pour it back to the pan.
11- Add another 1-2 cups of milk to get the consistency desired.
12- Continue cooking on medium heat for 10-15 minutes.
13- Taste the soup and adjust the spices accordingly (salt, white pepper, ginger powder, and nutmeg).
Serve the soup immediately!
14- Note: you can freeze this soup by placing it in an air-tight container. Let the soup cool down then place it in the freezer for up to 3 weeks. Thaw before using then heat it up with some milk or cream.