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How to Make a Creamy Roasted Kabocha Squash Pumpkin Soup
Fall has officially arrived! ( Although, I am still holding on to my flip flops.) I thought it will never come, considering the circumstances we were in just 6 months ago, with fear of the coronavirus, smoke on the west coast, and uncertainty of where we will be today. But here we are! We’ve made it to the chilly, cool, and boot- and sweater-weather. All I feel like doing is grabbing a book and reading with a bowl of creamy squash-pumpkin soup.
Instead, I am packing. But this roasted kabocha squash soup is still on the menu!
What do you need to make a Kabocha Squash Soup?
Soothing and comforting kabocha squash-pumpkin soup is made from- you guessed it- Squash!
What is Kabocha?
Kabocha is a type of winter squash. It’s also known as Japanese pumpkin. It has a fluffy texture and is sweet in flavor.
Other than the kabocha squash, to make this pumpkin soup you will need oil, onions, garlic, garam masala (its a type of spice), coconut sugar (or brown sugar), salt to boost flavor, broth (chicken or vegetable), fresh ginger, coconut milk (or your favorite milk), and some fresh cilantro or parsley for garnish.
How to Make a Creamy Roasted Kabocha Squash Soup
Just 7 steps!
Start off by preheating the oven. Line a baking sheet with parchment paper to roast the squash. Cut kabocha squash in half and remove seeds.
Place squash cut side down on the baking sheet and roast in the oven for around 25-30 minutes or until squash is soft enough to insert a knife into. Remove from oven when soft and allow to cool a bit.
While squash is cooking, heat a large saucepan over medium heat and add onions and a large pinch of salt. Cook onions for 15-20 minutes or until they are soft and begin to caramelize.
Add garlic, ginger, garam masala, brown sugar, and salt to the onions. Stir to combine for 1 minute.
Next, add the broth and bring everything to a boil. Then, reduce heat to a simmer. Add the flesh of the kabocha squash to the rest of the ingredients. Continue to simmer for an additional 5-10 minutes.
Finally, add the coconut milk to the soup and blend all the ingredients until smooth, either with an immersion blender or regular blender in batches.
Serve with drizzled coconut milk on top and chopped parsley or cilantro.
How to Make a Creamy Roasted Kabocha Squash Pumpkin Soup
Equipment
- Soup pot
- parchment paper
- garlic press
- blender
Ingredients
- 1 medium kabocha squash
- 2 Tbsp coconut oil
- 1 large onion, cut into half-moons
- 2 cloves garlic, minced
- 1 tsp garam masala
- 1 Tbsp brown sugar, or coconut sugar
- ½ tsp salt
- 4 cups chicken broth, or vegetable broth (to make it vegan)
- 1 can full-fat coconut milk, reserve a bit to drizzle on top of individual soup bowls
- cilantro or parsley, chopped, for garnish, optional
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cut kabocha squash in half and remove seeds. Place squash cut side down on the baking sheet and roast in the oven for around 25-30 minutes or until squash is soft enough to insert a knife into. Remove from oven when soft and allow to cool a bit.
- While squash is cooking heat a large saucepan over medium heat and add onions and a large pinch of salt. Cook onions for 15-20 minutes or until they are soft and start to caramelize.
- Add garlic, ginger, garam masala, brown sugar, and salt to the onions. Stir to combine for 1 minute.
- Next add the chicken broth and bring everything to a boil then reduce heat to a simmer. Then add the flesh of the kabocha squash to the rest of the ingredients. Continue to simmer for an additional 5-10 minutes.
- Lastly add the coconut milk to the soup and blend all the ingredients until smooth, either with an immersion blender or regular blender in batches.
- Serve with drizzled coconut milk on top and chopped parsley or cilantro (optional).