Golden Pumpkin Soup with Camellia Oil(Makes 6 servings)
1 Kabocha squash, peeled, seeded,
cut into 1-inch chunks (about 4 cups)
1 cup coarsely chopped yellow onion
4 cups chicken or vegetable broth, Salt to taste
1 tablespoon Camellia oil
1 tablespoon butter
Infused Herb Oil
2 tablespoons parsley leaves
2 tablespoons cilantro leaves
1/3 cup Camellia oil
1 tablespoon red chili oil
- In a medium pot, place kabocha squash chunks, onion, broth, salt, oil and butter. Bring to a boil, then reduce heat to a simmer and cook until squash is tender, about 20 minutes.
- In a blender, puree squash mixture and cooking liquid, in a few batches, if necessary.
- For herb oil: In a small pan, blanch parsley and cilantro leaves in boiling water for 15 seconds. Remove herbs and chill in an ice bath. Lift out cooled herbs with a strainer and place on a clean towel to dry herbs. Place herbs and Camellia oil in a blender and puree. Strain oil through cheesecloth, discarding solids.
- To serve, ladle hot soup into individual soup bowls; drizzle herb-infused oil and chili oil on top.