Ready in 45 minutes
If kabocha squash is unavailable, any other type of winter squash (butternut, acorn, etc.) will work in this recipe, though it may change the texture due to varying moisture content. To make up for these differences, adjust the water you add in the last step.
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1. To make Spiced Pepitas: Preheat oven to 350F. Line a baking sheet with parchment paper. Toss together pepitas, olive oil, agave nectar, paprika, and salt in a small bowl. Spread on prepared baking sheet, and bake 10 to 12 minutes, turning occasionally. Cool. Break pepitas apart, and toss with cilantro.
2. To make Soup: heat oil in a large pot over medium-high heat. Add onion, saute 5 to 7 minutes, then stir in garlic, smoked paprika, and bay leaf. Cook 1 minute more. Add sherry, and cook 2 minutes. Add squash, vegetable broth, and 1 cup water. Bring to a simmer, cover, and reduce heat to medium-low. Cook 25 minutes, or until squash is tender.
3. Remove bay leaf, and puree soup in a food processor or blender until smooth. Season with salt and pepper, if desired. Serve sprinkled with Spiced Pepitas.
Total fat: 10g (1.5g saturated fat)
From Vegetarian Times, January 2009, p.44
Serve with a salad and good bread for a filling, nutritious meal. The spiced pepitas definitely complete the soup - don't leave them out! You might even consider making twice as many as are called for, in case people want to add more.
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lizmari 4 years agoServe with a salad and good bread for a filling, nutritious meal. The spiced pepitas definitely complete the soup - don't leave them out! You might even consider making twice as many as are called for, in case people want to add more. [I posted this recipe.]