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EST. 2011 BY LIZ RUEVEN
Kabocha and Coconut-Ginger Soup

Kabocha and Coconut-Ginger Soup

My friends Melissa and Marissa taught a group of friends how to make this creamy vegan soup (along with other wonderful dishes) in a Celebration of Harvest hands-on-cooking class at Chabad of Westport, CT this week. For those of you who couldn’t be there,

I just had to share it with you since it’s another great one for Thanksgiving. Don’t be put off by this pic of Melissa taking Kabocha outside for a pounding. The test run -through of this recipe resulted in an easy tip for how to deal with tough squash. Read on.

 

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Roxy resting amid the test kitchen action
Roxy resting amid the test kitchen action

Thank you Melissa Roberts for this scrumptious recipe. It was a hoot being in the test kitchen with you and Marissa (and sweet Roxy) last week!

4 Comments

  1. liz…you have single-handedly inspired me to cook next week!
    i was a guest who was just going to bring nice wine…now i will be a guest who will be bringing deliciousness (and nice wine :))
    mazol tov!!!!!

  2. Would you recommend this as a make ahead recipe? Complete all steps exept for the coconut milk, reheat when ready and add coconut milk a that time? Thinking about doing this for Thanksgiving…

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