- 1 1/ 2 pounds kabocha squash, halved, seeds removed, peeled and chopped
- 2 carrots, peeled and chopped
- 1/ 2 onion, chopped
- 1/ 2 cup celery leaves, optional
- 1 bay leaf
- 3 cups vegetable broth
- 1/ 2 cup coconut milk
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil, optional
- Cilantro, optional
- Pumpkin seeds, optional
Add olive oil or water to a large pot over medium-high heat. Once hot, add the kabocha, carrots, and onion and sauté until onions start to turn translucent. Add in celery leaves and cook another minute or so until wilted. Add a splash of water if needed to prevent sticking to the pan.
Add vegetable broth and bay leaf and bring to a boil, then lower to simmer until the kabocha is soft, about 15 minutes. Check by inserting a skewer into the kabocha. When it pierces through easily, turn off the heat.
Using an immersion blender, puree the soup until smooth.
Stir in coconut milk, then add salt and pepper and adjust seasonings to taste. Reheat the soup if it's too cold. Garnish with cilantro or pumpkin seeds as desired and serve while still warm.