To our Spoon Crew:
Over the next few weeks, we'll be saying "see you later" to our Kabocha Congee Soup. We have loved this soup as much as you have, but we're making room for something new!
Have no fear! We're providing you with the recipe so you can enjoy this meal at home.
Kabocha Congee Soup
Recipe serves approximately 4-16 oz portions
1.0 tbsp Coconut Oil
0.75 cups Spanish Onion (diced 1/4")
1.25 cup Butternut Squash (frozen & diced)
1/2 cup diced Kabocha Squash
1.25 cups Coconut Milk
3.50 cups Water
0.13 tsp Cayenne Pepper Powder
0.13 tsp Ground Cinnamon
A pinch of Ground Nutmeg
A pinch of Ground All Spice
0.75 tbsp Seat Salt
0.75 cups Long Brown Rice (uncooked)
1/2 cup Toasted Pumpkin Seeds
1.25 tbsp Lemon Juice
Place a pot onto the stove and heat on high
Add coconut oil and onions, cook until onions are translucent
Add butternut and kabocha squash, coconut milk, water & spices.
Cook until very soft, about 20 minutes, then blend the soup thoroughly.
Add brown rice and cook for about 45 minutes until the rice Is plump.
Add pumpkin seeds, salt and lemon juice. Combine thoroughly.
Turn off heat & serve.