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Asian Kabocha Soup
January 14, 2016

INCREDIBLE!!! I love kabocha, garlic and ginger, coconut and lemon!!! I never would have thought to put them together. Brilliant!!!! I ate three big bowls of it before I could stop! I don't eat spicy food so I omitted the curry paste and it was still amazing. Also, I doubled the recipe, though I only had one can of coconut milk, but it was enough. I baked the kabocha for an hour, which turned out to be a bit too long because it was mush by then. At that point it's hard to separate the skin, so I'll bake it for less time in the future. I'll be making this again very soon!

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