Ginataang Kalabasa Soup (Squash in Coconut Cream Soup)
1 tsp mushroom powder or 1 packet cup-a-soup mushroom soup powder is also a suitable. You can also use 1 cup of fresh finely sliced mushroom if you have a food processor at hand
1 tsp freshly ground black pepper
1 tbsp salt
1/2 squash or pumpkin
2 cups water
4 cups coconut milk
Method of Preparation
Peel and chop the squash or pumpkin.
Bring the water into a boil using a big casserole pan.
Add the squash and leave to boil for at least 20 minutes or until softened.
Take the squash out and put into a big bowl (do not discard the water, just leave it in the casserole pan). Mash the squash by hand until smooth. Or put the softened squash as well as the finely sliced mushroom into a food processor and blitz until they are finely smooth.
Pour the squash back into the casserole pan, mix with the water and bring back into a boil.
Stir in the coconut milk.
Add the mushroom powder (if fresh sliced mushroom was not used)
Season with salt and freshly ground black pepper. Cover the casserole pan and simmer for 5 minutes.
It is ready to serve. Enjoy