b'Kabocha Bisque LAWRENCE C. C. CHUMakes 6 to 8 servingsThis bisque is made with creamy soy milk, so it has the advantage of being lactose-free.I enjoy serving this soup with a bit of texture, which makes it more interesting to eat.cooking time: About 40 minutes1V pounds kabocha squash, peeled (see Chefs Tips) and seeds removed, cut into 1-inch cubes2 tablespoons butter or butter substituteV medium onion, finely diced1 thumb-size piece unpeeled ginger, cut in half lengthwise, lightly crushed4 cups chicken or vegetable broth1 teaspoon sea salt, or to taste2 pinches white pepper, or to tasteV cup plain soy milk1 recipe Fat Choy Purses (Optional; see recipe on page 15.)Place the kabocha squash directly on a steamer rack, cover, and steam over boiling waterfor approximately 20 minutes, until soft. (A fork or chopstick should pierce through easily.) Transfer the squash to a bowl and set aside.Heat the butter in a soup pot or saucepan. Add the onion and ginger, and stir 1 minute untilthe onion becomes translucent. Add the broth and squash, and bring to a boil. Simmer brisklyfor 12 minutes, stirring occasionally. Adjust the seasoning with salt and white pepper to taste.(If you like the soup with some texture, the squash should retain some chunks.)Remove and discard the ginger. The bisque can be pureed at this point (see Chefs Tips) andreheated later.Stir in the soy milk and simmer the bisque another 5 minutes; stir occasionally.TO SERVE:Ladle the bisque into 6 to 8 soup bowls. To serve with Fat Choy Purses (see recipe on page 15),place the bisque in wide soup bowls and add a fat choy purse in the center of each serving.ALTERNATIVE SERVING SUGGESTIONS: Serve with crispy seafood sticks: Fill an 8-inch square egg roll wrapper with lobster, crab, shrimp or a combination of all three, seasoned with salt and white pepper. Roll into a long 5- to 6-inch cylinder about X inch in diameter. Seal the edge with flour paste. Deep-fry the rolls until golden. Ladle the soup into bowls. Place 1 seafood roll into each bowl, with only one end partially sub-merged, just before serving, so the rest of the roll remains crisp.18'