Kabocha Stew

Kabocha is a Japanese pumpkin that is filled with essential vitamins and nutrients. Cook this quick and healthy soup for dinner and save the leftovers for lunch. 

2-3 tbsp unrefined coconut oil
1 tbsp finely chopped ginger
1 garlic clove, finely chopped
1 medium kabocha pumpkin, seeds removed, peel on, diced into bite-sized pieces
4 cups vegetable broth
2 tbsp white miso
2 tbsp mirin
1 tsp coconut sugar
1 tbsp low-sodium soy sauce
3/4 cup roasted pumpkin seeds

1. In a large pot, heat the oil and cook the ginger and garlic until fragrant (about 1 minute).

 

 

2. Toss in the pumpkin and sautee, stirring occasionally, for about 5-7 minutes, until the pumpkin browns a little. Add the broth.

 

 

3. In a small bowl, mix the miso with a little water, the mirin, and sugar and add to the pot. Stir well and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the pumpkin is soft.

 

 

4. Serve topped with the pumpkin seeds.

 

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