Now that it’s the middle of October, we’re deep in the heart of pumpkin season! For a twist on traditional pumpkin, I used a kabocha squash in this dish.
Kabocha is also known as Japanese pumpkin and is one of the more popular members of the squash family due to its strong yet sweet flavor and moist, fluffy texture. This soup is perfect for chilly fall evenings.
- Medium kabocha squash
- 1 tablespoon olive oil
- 1 teaspoon sea salt, divided
- ½ teaspoon black pepper
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes
- 1 teaspoon curry powder
- 2 tablespoons tomato paste
- 13.5 ounce can coconut milk
- 4 cups vegetable broth
- 2 tablespoons lime juice
- 3 tablespoons almond butter
- Toasted pumpkin seeds, for serving
- Preheat oven to 375°.
- Chop the squash into bite-sized pieces, removing the peel and seeds. If it’s too tough, place it in the oven for about 15 minutes to soften it before chopping.
- Toss the squash with the olive oil and sprinkle with ½ teaspoon of sea salt and the black pepper. Roast for about 40 minutes, tossing halfway through.
- Heat the coconut oil in a large pot over medium high heat. Add the onion, garlic and ginger and cook for about 5 minutes, until the onion turns translucent and fragrant.
- Add the curry powder, red pepper flakes and tomato paste to the pot. Give everything a stir and let it cook for about a minute. Add in the coconut milk, broth and roasted squash. Bring to a light simmer. Cover and let simmer for 30 minutes, stirring occasionally.
- Remove the soup from the heat and puree with an immersion blender. If you don’t have an immersion blender, wait until the soup has cooled slightly and puree in batches in a regular blender.
- Return the soup to the heat. Stir in the rest of the sea salt, the lime juice and the almond butter. Cook for another minute or two, to let all of the flavors combine.
- Ladle into bowls and top with toasted pumpkin seeds. Enjoy!
Makes 4 servings