Recipe by : Ariel Jasa, Mandaluyong City, Philippines
This Kalabasa soup is a pureed, creamy and slightly sweet squash soup that is flavored with shrimp.
We use the Asian squash which is slightly sweet compared to the bland pumpkin that is in abundance during the Fall or Autumn season in the U.S.
Shrimp is used to flavor the soup, but it could be done with either chicken or beef broth.
Also, if shrimp is a little expensive or too much work to peel and squeeze out the juice, another option to use is a Knorr Shrimp Broth cube.
YOUR KALABASA SOUP SHOPPING LIST:
IN THE PANTRY:
1 Peel the shrimp shells, chop and squeeze out the juice. Set aside.
2 Boil the shells in 5 cups water, then strain.
3 Using the same liquid, boil the squash for about 10 - 15 minutes or until tender and strain. Set the vegetable broth aside.
4 Saute the garlic and onion in oil, then add the shrimps, squash and some salt and pepper. Cook for 2-3 minutes.
5 Add about 2 cups from the broth and bring to a boil. Turn the heat off.
6 Puree the cooked vegetable with the shrimp in batches using a blender, then transfer back into the pot.
7 Add the remaining broth and bring back to a boil.
8 Stir in the evaporated milk and the flour/water slurry to thicken the soup.
9 Season with salt (as needed) and ground pepper to taste.
10 Serve before a meal or as a side soup.
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