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Citrus Coconut-Kabocha Bisque
- Prep Time : 10 minutes
- Cook Time : 25 minutes
- Servings : 5 - 7
Master Chef Christy Morgan, author of the Blissful Bites cookbook shared, “This orange-kissed soup is one of my go-to fall dishes. Kabocha is my favorite hard-skinned squash, but if you can’t find it, substitute butternut. Kabocha is a Japanese pumpkin that helps regulate blood sugar because of its high fiber content.”
We love this recipe! And we’ve added it to our Vegan Thanksgiving Recipes section.
Note: This vegan cookbook is filled with delicious, easy-to-prepare recipes for seasonal eating. YUM!
1 tablespoon coconut oil
1 medium kabocha squash, seeded and cubed
Pinch sea salt
1 orange, zested and juiced
5 or more cups filtered water
1 can (13½ ounces) coconut milk
Pinch white pepper
Fresh herbs, for garnish
Sea salt, to taste
1. Heat oil in medium stockpot. Saute the kabocha with sea salt for about three minutes, covered, stirring occasionally. Add a little water if the kabocha starts to stick to the pan. Add orange zest and juice. Saute for two more minutes.
2. Add water and coconut milk and bring to boil. Simmer until kabocha is very soft (about 20 minutes). Puree with immersion blender right in the pot or in batches in a regular blender (return to pot when finished blending). Add pepper and sea salt to taste. Serve hot garnished with herbs.
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