Mom's Spicy Tortilla & Kabocha Soup Recipe

Posted by Dana Oshiro

So I've been working my ass off and it's been difficult getting a meal on the table let alone getting a blog post out about it.

Kabocha is a type of Japanese winter squash with a deep green skin and white striations. It looks like a miniature green Western pumpkin and is extremely delicious in curries and as a deep fried tempura dish. My mom sent me a soup recipe that feeds 16 on a cold day and it has an interesting Tex Mex twist. This is the recipe that she takes to potlucks. It's really simple.

MOM'S SPICY TORTILLA & KABOCHA SOUP RECIPE
Ingredients:
1 large chopped kabocha pumpkin, skin on
3 chopped green peppers
3 chopped onions
1/4 lb. butter
3 c. water
2 stewed tomatoes (no skin) chopped
1 litre of chicken stock
salt and pepper to taste
1 tsp fresh chopped cilantro
1/2 tsp dill seasoning
1/2 tsp minced garlic
1/2 tsp sage
1/2 tsp white balsamic vinegar
1/2 tsp chipotle (powder or deseeded fresh)
3-4 tortillas
1/2 tsp paprika

Directions:
1. MAKE THE BASE: Melt butter in a large stock pot. Fry onions and peppers until golden. Add kabocha and water and let boil until soft.
2. BAKE TORTILLA STRIPS:Cut the tortillas in half and then into 1/2 inch strips. Spray a baking tray and place tortillas in the oven at 350 degrees for 8-10 min or until browned. Sprinkle with paprika, salt and pepper. Set aside as garnish.
3. BLEND: Add kabocha and all of the ingredients except the cream and cilantro into a blender and blend until smooth.
4. PLACE BACK ON STOVE: Boil on high and stir for 15 min. Then turn down heat to low and add cream. Simmer for another 15 min.
5. GARNISH & SERVE: Let guests add baked tortilla strips and cilantro. Serve and enjoy.

TAGS: Chicken Stock, Chipotle, Cilantro, Kabocha Squash, Paprika, Soup, Tomatoes, Tortillas
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