Creamy Kalabasa Soup with Veggie Tempura

Soup

½ pc kalabasapeeled and chopped

1 cup white onionchopped

½ cup garlic clovespeeled

3 tbsp cooking oil

1 tbsp uncooked bagoong

¼ cup unsalted butter

¼ cup all purpose flour

2 cups chicken stock

1 ½ cups coconut cream

Tempura

1 pc egg yolk

1 cup ice water

1 cup cake flour

1 cup snake beanscut into 2-inch

1 bundle okrasmall

2 pcs eggplantsliced into squares

all purpose flour

salt and pepper

oilfor frying

Soup

Place kalabasa, onions, and garlic in a piece of foil then season with oil, salt, and pepper.

Roast in the oven for 1 hour. Puree in a food processor until a smooth paste.

In a pan over medium heat, sauté bagoong in butter for a few minutes and add flour. Continue to cook for a few minutes.

Whisk in chicken stock, puree, and coconut cream. Cook on medium heat while stirring until thickened.

Tempura

Combine egg yolk and ice water in a bowl. Add cake flour and whisk until just combined. Set aside the batter.

Coat vegetables in flour seasoned with salt and pepper then dip in batter. Fry on high heat until golden, about a few minutes.

Serve with the soup.