Had we not been eating grilled "pumpkin" (kabocha here in Japan) rind and all for years, I might have been wary of this recipe. BUT you CAN eat the rind, folks! Simon's spice blend was just so tasty. I used a smallish kabocha, eight inch diameter, and one can of sweet potatoes, drained. I had about two and a half cups of chicken stock in the freezer which had half a large carrot cooked in, so used that and added cans of broth until I got the thickness desired (using a hand held blender and puree'ing directly in the cookpot). The flavor was really good. I serve with toasted wedges of pita bread, which seems a good match, as the soup is quite thick, even having "thinned" it, so wedges can be dipped to good advantage. Even with the smallish kabocha and using only 1 tin of potatoes, I had lots and lots of soup, and now besides the quart in my freezer, there's another meal's worth in the fridge. Good return on time invested. Thanks, Simon.
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Had we not been eating grilled "pumpkin" (kabocha here in Japan) rind and all for years, I...
