184357 Sweet Soup of Kabocha in Coconut Milk Sweet Soup of Kabocha in Coconut Milk

Ingredients

• Asian Pumpkin in Coconut Cream
• Kabocha in Coconut Milk
• 3 cups cut ripe kabocha squash
• 2 cups or one can of unsweetened coconut milk (preferably Mae Ploy brand)
• 2 Tbs. palm or coconut sugar (or substitute with brown sugar)
• 1/4 cup granulated sugar
• 1/4 – 1/2 tsp. sea salt

Method

1. Cut the kabocha squash in half, scoop out the seeds and peel off the greenish skin. Cut into strips about 2 inches long, 1/2 inch wide and 1/4 inch thick.
2. In a saucepan, heat the coconut milk with the two kinds of sugar and salt until well blended. (Salt brings out a rich, caramel flavor from coconut milk).
3. Bring to a boil, add the squash pieces and cook over low to medium heat until tender (about 7-10 minutes). Serve warm for best flavor.