Kabocha Soup Recipe

This roasted kabocha soup is the perfect thick, creamy fall soup with a kick of turmeric to help boost metabolism. It can be made in a few simple steps.
Kabocha Soup
SERVES
6PREP TIME
30 minCOOK TIME
1h 30 minIngredients
One 3-pound kabocha squash
Coarse salt
3 tablespoons olive oil
1 onion, finely diced
4 garlic cloves, finely chopped
1 teaspoon ground turmeric
3 cups vegetable stock
1 (15-ounce) can unsweetened coconut milk
1/4 cup toasted pumpkin seeds
Small handful chopped chives
Directions
Preheat the oven to 425 degree F.
Cut the kabocha in half and scoop out and discard the seeds and the stringy flesh inside. Wrap the cleaned squash in aluminum foil and place in the oven. Roast until softened, about an hour. Set the squash aside.
Meanwhile, place the olive oil in a large, heavy pot set over medium-high heat. Add the onion, garlic, turmeric, and a pinch of salt and cook, stirring now and then, until beginning to soften, about 10 minutes. Add the stock and coconut milk, bring the mixture to a boil, lower the heat and simmer while you prepare the squash.
Peel off and discard the skin from half of the roasted squash and add the flesh to the soup. Use an immersion blender to puree. Season to taste with salt.
Cut the remaining half of roasted squash into wedges and place them in the soup. Serve the soup hot, garnishing each serving with toasted pumpkin seeds and a sprinkle of chives.

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