Kabocha & Thai-Fusion Pumpkin Soup

R holding the beautiful kabocha squash that enticed me to try it for the first time.

Thai-Fusion Pumpkin Soup

During the holidays, a friend invited me to participate in an e-recipe exchange. I tried it last year, but it didn't seem to work for me. But this year, I received a number of recipes. One in particular intrigued me.

It was from Akiko (whom I've never met, but feel as if I have now) across the seas in Europe. In her message, she said that she's tried butternut squash and sugar pumpkin, but found kabocha worked best. Since I'd never tried one and only recently have fallen for butternut squash, I didn't know which to use.

But after my stint for MLK Day, I wandered over to a farmers market that I don't normally go to. It was near closing time, but I passed this kabocha. It nearly called to me. I tried to ignore it, but found myself meandering back to it.

Even though it was pricey, I couldn't have been happier. It's a thing of beauty. And the taste is so unusual. Woodsy, subtle, warm, earthy, with a lingering aromatic aftertaste -- even raw. It's now one of my favorite squashes. I hope you get a chance to try one, too.

Here's Akiko's lovely recipe:

Thai-fusion Pumpkin Soup

4 shallots, about 1/4 cup

2 Tablespoons miso or more as needed (white)

4 cups water

1 1/2 cups baby corn, cut in small pieces

3 cups Kabocha squash, peeled and sliced, or leave the skin on if it's organic

1 1/2 cups shitake mushrooms, sliced thin

1/2 - 1 teaspoon black pepper

dash of Thai chili powder

1 1/2 tablespoons rice vinegar

1 teaspoon sugar or as needed

2 cups fresh basil leaves

1/4 teaspoon nutmeg

In mortar, pound shallots with miso together until it becomes a paste. Put the paste in a large size pot with water and bring to a boil. Stir in young corn, squash and shitake mushrooms and let it boil for 5 minutes or until squash becomes partially translucent.

Mix in the rest of the ingredients. Cook for 5 more minutes before serving. Serve when the squash gets soft and smooth and blends in as part of the soup liquid.

Modifications: I used crushed red pepper instead of the Thai chili powder. And I didn't have the baby corn, so I used frozen sweet corn -- which worked just fine, but the baby corn would be even more delicious. I didn't use a mortar either -- just placed the shallots and miso in the water to come to a boil. It was still delicious.