Wonton soup with kabocha squash broth

Cut the kabocha squash into chunks, spoon out the seeds, peel and slice 1cm thick.

Put the squash in a glass bowl with a few tablespoons of water, cover with a plate.

Microwave 5 minutes, or boil 15 minutes until soft if you have no microwave.

In a food processor combine the ground pork, shrimp, diced scallions and cilantro, minced garlic and ginger, soy sauce, oyster sauce, sugar, five spice powder, sesame oil and water.

Pulse on and off for just 30 seconds so the filling keeps some meat texture; scrape down the edges.

Add a cup of crushed ice to the cooked squash to cool it, then blend until smooth.

Heat three tablespoons of vegetable oil in the wok over medium.

Add the cut scallions, sliced ginger and sliced garlic and stir over medium heat for a minute.

Pour in the squash puree and stir for a minute.

Add six cups of store-bought chicken stock and mix well; it turns bright orange.

Bring to a boil, about 5 minutes.

Put filling on a wrapper meat side down with chopsticks, fold it over, squeeze solidly and pull it out; about 6 seconds each.

Salt the broth to taste and drop in the wontons.

Cook four to five minutes over medium heat; add baby bok choy if you like.

Sprinkle diced scallion over as garnish.