Kabocha Pumpkin Soup with Toasted Pumpkin Seeds
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Cooking tools:
- Immersion blender
- Cheesecloth
- Pot
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Paper towel
- Measuring spoon
- Serving bowl
- Stove
- Refrigerator
Ingredients
- 1 kabocha pumpkin (or other orange flesh winter squash) about 4 ½ pounds
- 4 tablespoons olive oil (divided)
- 1 tablespoon kosher salt (plus more for seasoning, as needed)
- 1 pinch cayenne pepper
- 2 cinnamon sticks (broken into large pieces)
- 2 star anise pods
- ¼ teaspoon anise seeds
- ¼ teaspoon crushed red pepper flakes
- 2 bay leaves
- 1 (2‑inch piece) fresh ginger (roughly chopped)
- 2 medium yellow onions (peeled, halved and thinly sliced)
- 8 cups vegetable stock
- ¼ teaspoon white pepper (plus more for seasoning , as needed)
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