Author Notes
Hearty, rich in flavor and textures make this soup a one-of-a-kind dish. —Grace O
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Ingredients
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2 cups
diced kabocha squash or pumpkin, seeds removed and rind on
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1 quart
quart chicken stock (or vegetable stock for vegan)
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3/4 cup
diced eggplant
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9 pieces
okra, cut in halves or thirds
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3/4 cup
cut string beans
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1/4 cup
olive oil
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2 teaspoons
minced garlic
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1/2 cup
diced onion
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1/2 cup
diced medium tomato
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1/4 pound
flaked smoked fish or 1 Tbs. fish sauce
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1/2 cup
fresh moringa leaves or 1 Tbs. moringa powder dissolved in 3-4 Tbs. warm water
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1 pinch
Sea salt and ground pepper to taste
Directions
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In a large saucepan or Dutch oven, boil the squash or pumpkin in the chicken stock for 10 minutes.
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Add the eggplant, okra, and string beans, and boil the vegetables until they are tender, about 7–10 minutes.
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While the soup is cooking, heat the oil in a sauté pan over medium-high heat. Add the garlic and onion and stir-fry until the onion is translucent, about 3 minutes.
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Add the tomato to the sauté pan and continue cooking for 3 minutes. Add the flaked fish or fish sauce and cook an additional 5 minutes.
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Remove soup from heat and stir in the sauté mixture. Add the moringa leaves or powder. Season with the salt and pepper.
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