Asian Kabocha Soup Recipes

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ROASTED KABOCHA SQUASH SOUP



Roasted Kabocha Squash Soup image

Make this roasted kabocha squash soup when you're in need of a perfect fall recipe. Thick and creamy, with pops of ginger, cumin, and coriander.

Provided by Elise Bauer

Categories     Soup

Time 1h45m

Yield 6

Number Of Ingredients 14

1/2 large kabocha squash, seeded (about 3 to 4 pounds for the 1/2 squash)
2 1/2 tablespoons extra virgin olive oil, divided
Salt
2 cups chopped or sliced onions
2 ribs celery, sliced
3 cloves garlic, chopped (about 1 tablespoon)
2-inch piece fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chicken stock
2 teaspoons kosher salt
1/4 teaspoon black pepper
Lime juice, for serving
Chopped fresh cilantro, for serving

Steps:

  • Preheat the oven: Set the oven to 400°F.

Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 762 mg, Sugar 11 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

KABOCHA PUMPKIN SOUP



Kabocha Pumpkin Soup image

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

Provided by PaleoRunner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 40m

Yield 2

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
  • Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 54.2 g, Fat 3.8 g, Fiber 11.6 g, Protein 6.5 g, SaturatedFat 0.8 g, Sodium 544.7 mg, Sugar 16.4 g

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