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Kabocha Squash Soup Recipe


  • Author: Michelle Minnaar
  • Total Time: 1 hour 45 minutes
  • Yield: 4 large bowlfuls 1x
  • Diet: Vegan

Description

This Kabocha Squash Soup is super easy to prepare. Best served with dollops of crème fraîche and sprinkled nutmeg. 


Ingredients

Units Scale
  • 1.25kg (2 3/4 lbs) kabocha squash
  • 30ml (2 tbsp) olive oil
  • 1 large onion, chopped
  • 10g (1 tbsp) ground cumin
  • 200g (1 large) carrot, chopped
  • 1L (4 cups) vegetable stock
  • salt and freshly ground pepper
  • cream (optional)
  • pumpkin seeds, to serve (optional)
  • parsley, for garnishing (optional)

Instructions

  1. Preheat the oven to 180°C/fan 160°C/355°F/gas mark 4. Halve the squash crosswise then place squash halves in a large baking dish, shallow side down. Bake, uncovered, for 1 hour, or until fork tender.
  2. Wait for the squash to cool down a little, then scoop out the seeds. Peel it and chop into chunks.
  3. Heat the oil in a large saucepan. 
  4. Cook the onion and carrot for 5 minutes until softened. 
  5. Add the kabocha squash chunks, stock and cumin. 
  6. Bring to a boil and lower the heat to a steady simmer and continue to cook for 10-15 minutes, or until the vegetables are cooked through. 
  7. Transfer the contents to a blender and process until silky smooth. 
  8. Season to taste. Garnish with parsley, pumpkin seeds and cream of your choice. Serve immediately. Enjoy!

Notes

  • Butternut squash can be used instead of Kabocha Squash.
  • Cutting up raw pumpkin is hard work! In this recipe you’ll see that I take the easy path by simply roasting the pumpkin first and then just scooping the flesh out afterwards. Easy!
  • Buttered slices of wholemeal bread on the side will make a most satisfying meal.
  • Use chicken stock instead of vegetable stock if you prefer.
  • If the soup is too thick for your taste, thin it down with a little stock.
  • You can easily bulk it out into a proper meal by throwing in chunks of cooked chicken.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Soup
  • Method: Boil
  • Cuisine: Japanese

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