"Get cozy with the flavors of fall in this Creamy Roasted Kabocha Squash Soup. It’s vegan, dairy-free, gluten-free, and a low-carb pumpkin soup."
Creamy Roasted Kabocha Squash Pumpkin Soup
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- Recipe Card
Cook time 50mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 medium kabocha squash
- 2 tablespoon cocont oil
- 1 large onion, cut into half moon slices
- 2 cloves garlic, minced
- 1 teaspoon garam masala
- 1 tablespoon brown sugar or coconut sugar
- 1/2 teaspoon salt
- 4 cups chicken broth or vegetable broth
- 1 can full-fat coconut milk
- herbs of choice- cilantro or parsley
Method
Step 1
Preheat oven to 400°F and line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
Add garlic, ginger, garam masala, brown sugar, and salt to the onions. Stir to combine for 1 minute.
Step 5
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.
Step 6
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.
Step 7
Serve with drizzled coconut milk on top and chopped parsley or cilantro (optional).