Kabocha-Potato soup

Fred Hempel · October 11, 2015

I make alot of soups in the winter. My typical pattern is to get up early and start throwing stuff in a pot, as I make coffee. Then I eat some soup for breakfast, with an egg. More for lunch, and sometimes soup as a part of dinner.

I usually use either squash or potato in soups. But today I made a soup with both Chirimen kabocha and potatoes that is making me re-think everything!

My recipe:

3/4 Chirimen kabocha

2 large potatoes

1 large onion

1 dried Aji Amarillo pepper

Salt and Rosemary to taste

Sun City Linda · October 11, 2015

"Clean the refrigerator soup" is a regular in my house.

Fred Hempel · October 11, 2015

I do that too!

Fred Hempel · October 11, 2015

I need something that will stick with me for my tomato seed collection-processing marathon today.

Sun City Linda · October 11, 2015

Quote:

Originally Posted by Fred Hempel

I do that too!

I thought we were birds of a feather in the soup making department as soon as I read "start throwing stuff in a pot."

Fred Hempel · October 11, 2015

Some people are rule followers.

We are rule breakers.

Recipe? What recipe?

Sun City Linda · October 11, 2015

haha the problem is occasionally I make something great but who knows how to duplicate it......not even me!

Worth1 · October 11, 2015

Add some Llama meat or chicken and use some papa seca amarilla and you would be well on your way to a traditional Peruvian soup.

Worth

Fred Hempel · October 11, 2015

Forgot one thing -- 1 stick butter

Usually I would use Olive oil, but we were out.

Quote:

Originally Posted by Fred Hempel

I make alot of soups in the winter. My typical pattern is to get up early and start throwing stuff in a pot, as I make coffee. Then I eat some soup for breakfast, with an egg. More for lunch, and sometimes soup as a part of dinner.

I usually use either squash or potato in soups. But today I made a soup with both Chirimen kabocha and potatoes that is making me re-think everything!

My recipe:

3/4 Chirimen kabocha

2 large potatoes

1 large onion

1 dried Aji Amarillo pepper

Salt and Rosemary to taste

AlittleSalt · October 11, 2015

We eat a lot of soups too when the other season happens. There are only 2 seasons here, Hot and Cold, and sometimes both on the same day

Worth1 · October 11, 2015

Quote:

Originally Posted by AlittleSalt

We eat a lot of soups too when the other season happens. There are only 2 seasons here, Hot and Cold, and sometimes both on the same day

Salt I eat soups all year long.
The trick is to let it cool off more first before you eat it and get yourself chilled down.

Feet in a tub of water or cold floor damp towel on the head and neck and ice water will make you start to shiver in just about any hot weather.

Worth

**carolyn137** · October 11, 2015

Back home on the farm there was a small room off the kitchen and a large window that was kept open by pushing it up and hooking it open and yes, there was a screen.

There was a 3 burner kerosene stove there that my mother used to can tomatoes and other stuff in the summer before pressure cookers came along. but when cold weather came along,that window came down, there was no heat out there and that's when the soupmaking started.

Any leftovers from meals my mother would toss in a pot and that would include any and all vegetables,any meats we didn't eat, cut up potatoes etc and often there was a skim of ice on the top but mom would fire up that kero stoveand get the pot simmering and throw some seasoning in and not just salt and pepper b'c we also had an herb garden and she would dry basil and chives and tarragon and I forget what else.

I swear to you that I never had the same soup ever b'c she kept adding stuff all the time.And the fact that what she did was OK is b'c I'm here to post about it.

Carolyn

peebee · October 12, 2015

I love kabocha in soups flavored with a bit of curry, yum! The sweet nuttiness pairs well with spices.

Sometimes I will make so much soup that I will add something like curry to the leftovers just so no one knows they are eating the same soup as before, with maybe some tomatoes thrown in to disguise it too.

bower · October 12, 2015

I just tried boiling up a Kuri squash with a bit of celery root...
Wow is that a nice combo flavour.

It was just a regular Utah celery gone to seed, that I noticed had a pretty big root sticking out of the ground, so I was curious... pulled it and I got a small tender part of that in the center with the outer layer peeled off. Smokey, subtle celery flavour almost a hint of artichoke. It's enough to make me want to grow Celeriac, and get a bigger piece.

Fred Hempel · October 12, 2015

That sounds really good. I have a bunch of Lovage... Hmmm...

October 11, 2015	#1
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	Kabocha-Potato soup I make alot of soups in the winter. My typical pattern is to get up early and start throwing stuff in a pot, as I make coffee. Then I eat some soup for breakfast, with an egg. More for lunch, and sometimes soup as a part of dinner. I usually use either squash or potato in soups. But today I made a soup with both Chirimen kabocha and potatoes that is making me re-think everything! My recipe: 3/4 Chirimen kabocha 2 large potatoes 1 large onion 1 dried Aji Amarillo pepper Salt and Rosemary to taste

October 11, 2015	#12
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Back home on the farm there was a small room off the kitchen and a large window that was kept open by pushing it up and hooking it open and yes, there was a screen. There was a 3 burner kerosene stove there that my mother used to can tomatoes and other stuff in the summer before pressure cookers came along. but when cold weather came along,that window came down, there was no heat out there and that's when the soupmaking started. Any leftovers from meals my mother would toss in a pot and that would include any and all vegetables,any meats we didn't eat, cut up potatoes etc and often there was a skim of ice on the top but mom would fire up that kero stoveand get the pot simmering and throw some seasoning in and not just salt and pepper b'c we also had an herb garden and she would dry basil and chives and tarragon and I forget what else. I swear to you that I never had the same soup ever b'c she kept adding stuff all the time.And the fact that what she did was OK is b'c I'm here to post about it. Carolyn __________________ Carolyn

October 11, 2015	#2
Sun City Linda Tomatovillian™ Join Date: Mar 2011 Location: SoCal Inland Posts: 2,705	"Clean the refrigerator soup" is a regular in my house.

October 11, 2015	#8
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Add some Llama meat or chicken and use some papa seca amarilla and you would be well on your way to a traditional Peruvian soup. Worth

October 11, 2015	#10
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	We eat a lot of soups too when the other season happens. There are only 2 seasons here, Hot and Cold, and sometimes both on the same day

October 12, 2015	#13
peebee Tomatovillian™ Join Date: Aug 2006 Location: Southern CA Posts: 1,714	I love kabocha in soups flavored with a bit of curry, yum! The sweet nuttiness pairs well with spices. Sometimes I will make so much soup that I will add something like curry to the leftovers just so no one knows they are eating the same soup as before, with maybe some tomatoes thrown in to disguise it too.

October 12, 2015	#14
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,794	I just tried boiling up a Kuri squash with a bit of celery root... Wow is that a nice combo flavour. It was just a regular Utah celery gone to seed, that I noticed had a pretty big root sticking out of the ground, so I was curious... pulled it and I got a small tender part of that in the center with the outer layer peeled off. Smokey, subtle celery flavour almost a hint of artichoke. It's enough to make me want to grow Celeriac, and get a bigger piece.