Kabocha Pumpkin Soup recipe

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Ingredients

½ large kabocha squash, seeded
1 teaspoon olive oil
½ small yellow onion, chopped
1 clove garlic, minced
1 cup pumpkin puree
1 cup vegetable broth
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to taste
1 pinch ground allspice, or to taste

Nutrition Info

245.1 calories
carbohydrate: 54.2 g
cholesterol: : -
fat: 3.8 g
fiber: 11.6 g
protein: 6.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 544.7 mg
sugar: 16.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.

  2. Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.

  3. Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.

  4. Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

Recipe Yield

2 servings

Recipe Note

I had leftover kabocha squash and pumpkin puree. This recipe came to me in a flash of inspiration!

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