Make this Roasted Kabocha Pumpkin Soup when you need a perfect fall recipe. Thick and creamy, with splashes of ginger, cumin and coriander.
Did you come across kabocha squash at the market? It’s a Japanese type of winter squash, heavy and thick-fleshed, similar to butternut squash, but with a deep, rich flavor.
Typically the outer skin is forest green, although some varieties are also sunset orange or red.
My friend Kori got me a kabocha squash this week, a big beautiful red one that she grew in her garden. When I visited some time ago, I had seen several peering out from under the tangle of spreading vines and squash leaves.
They were already red, but not quite ripe for picking. Apparently you have to wait until the vine is almost completely dead before picking the squash.
The thing about kabocha is that there’s no better pumpkin to make soup with. Unlike many other varieties of winter squash, such as pumpkins, kabocha squash are almost entirely meat.
The seeds can be scraped out and roasted like any pumpkin seed. But more often than not, what you get with a kabocha is a thick, firm winter squash cooked into the tastiest soup.
I wanted to make sure we did well with this pumpkin and I think we actually did!
This soup is thick and creamy without the cream. None is necessary to achieve the texture.
It is flavored with fresh ginger root, ground cumin and coriander. A squeeze of lime juice before serving helps balance the squash’s natural sweetness. We garnished with fresh coriander. But if cilantro isn’t your thing, you can just skip it.
Want more pumpkin soup recipes?
- Curry Squash and Pear Soup
- Butternut Squash and Apple Soup
- Curry Butternut Squash Soup
- Pressure Cooker Butternut Squash Soup
- Creamy pumpkin soup with smoked paprika
How to Store Kabocha Squash Soup
Leftover pumpkin soup will keep in the fridge for 4 to 5 days.
Since this soup contains no dairy products, it freezes well. Allow to cool completely and freeze in an airtight container for 3 to 6 months. Thaw the soup in the refrigerator overnight.
Heat pumpkin soup in a saucepan over medium-high heat, stirring occasionally so it doesn’t burn to the bottom. You can also reheat it in the microwave in a covered microwave-safe dish. Be sure to stir and reheat in 30 second bursts until heated through.
Don’t waste the seeds!
If you fancy, use the seeds to make a batch of our Roasted Pumpkin Seeds. Kabocha seeds work great with our method and the seeds are surprisingly tasty.
GET THE RECIPE:
From the editors of Simply Recipes
Roasted Kabocha Pumpkin Soup
Kabocha squash are tough! Be careful when cutting and use a heavy knife. I find it helpful to microwave the whole squash for a minute first before slicing. This softens the outer skin just enough for the knife to penetrate more easily.
ingredients
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1/2 big kabocha to squeezeseeded (about 3 to 4 pounds for 1/2 squash)
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2 1/2 tablespoon Extra virgin olive oildivided
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Salt
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2 cups chopped or sliced onions
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2 celerycut
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3 cloves garlic (about 1 tablespoon)
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1 (2 inch) piece fresh gingerpeeled and grated
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1/2 teaspoon ground cumin
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1 teaspoon ground coriander
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4 cups chicken broth
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2 teaspoon kosher salt
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1/4 teaspoon black pepper
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lime juiceTo serve
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Chopped fresh corianderoptional for serving
method
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Preheat the oven:
Set the oven to 400°F.
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Roast Pumpkin:
Use a heavy chef’s knife or cleaver (it also helps if you have a rubber mallet) to cut half the kabocha squash into a few large chunks. (Kabocha squash is thick and fleshy and can be a challenge to cut, so watch out! Make sure the squash is stable on your cutting board before you start slicing.)
Scoop out the seeds (you can toast them like pumpkin seeds!) and the fibrous insides. Place the squash pieces on a foil or silpat-lined roasting pan. Rub 1 tablespoon olive oil on all sides and sprinkle with salt.
Place the squash pieces, skin-side up, on the pan. Roast for 45 to 60 minutes until fully cooked through. The pieces should be soft and caramelized around the edges. Remove from the oven and let rest.
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Sauté onions, celery, garlic, ginger and spices:
While the squash is cooling, heat the remaining 1 1/2 tablespoons olive oil in a large (4 to 6 quart) heavy-bottomed skillet over medium-high heat. Add onions and celery. Reduce heat to medium-low and cook until tender, 8 to 10 minutes.
Add the garlic, ginger, cumin and coriander and cook for another 2 minutes.
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Add pumpkin, broth, salt and pepper and let simmer:
Once the squash is cool enough to handle, remove and discard the skin. Add the roasted kabocha squash to the saucepan with the onion and celery mixture. Add broth, salt and pepper. Increase the heat to high to bring the soup to a simmer. Then reduce the heat to low. Partially cover and cook for 8 to 10 minutes.
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Puree soup:
Take off the heat. Use an immersion blender to puree the soup (or use a stand mixer in batches, only filling the blender jar 1/3 full each time).
Add more salt to taste. Drizzle with lime juice and chopped cilantro to serve.
| nutritional information (per serving) | |
|---|---|
| 196 | calories |
| 8g | Fat |
| 27g | carbohydrates |
| 7g | protein |
