Hand Blender - Perfect for pureeing ingredients like pumpkin and corn smoothly.
High-Speed Immersion Blender - Ideal for direct blending of soup in the pot, ensuring no need to transfer contents.
Large Soup Pot (8 qt) - Capable of accommodating large volumes of ingredients including pumpkin and corn.
Silicone Spatula with long handle - Useful for stirring and scraping the bottom of the pot during cooking.
Measuring Cups and Spoons Set (1 cup, 2 cups, 1 tablespoon, 1 teaspoon) - Essential for precise ingredient measurement.
Silicone Baking Mat or Parchment Paper Sheets - For preparing the corn cobs if roasted on a baking sheet as mentioned in variations of this recipe.
Vegetable Peeler - Useful for removing skin from pumpkin, though not always required depending on the desired texture.
Stainless Steel Cutting Board and Chef's Knife - For prepping ingredients such as corn and lemongrass.
Digital Kitchen Scale (Optional) - Useful for precise measurement of spices, if needed.
High-Speed Blender (e.g., Vitamix or Nutribullet) - An alternative to the hand blender for achieving a smooth soup texture with additional ingredients like lemongrass.
Canning Pot and Lids - Useful if you want to prepare portions of the soup to enjoy later.
1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
1 3/4 pounds kabocha or butternut squash
2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
5 cups water
Garnish: cilantro leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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