KABOCHA PUMPKIN SOUP
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
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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kami khan
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with nutrients and it's also very low in calories.
Muzamil abbas Abbas
[email protected]I'm not a big fan of kabocha squash, but I really enjoyed this soup. The flavors were well-balanced and the soup was very creamy.
Vmfkcdi Bisjveieibs
[email protected]This soup is a great way to use up leftover kabocha squash. I always have some leftover squash after I make kabocha fries, and this soup is the perfect way to use it up.
Malik Niaz
[email protected]I love that this soup is so versatile. You can add different vegetables or spices to change up the flavor. I've even added cooked chicken or sausage to make it a more hearty meal.
ORIMIDU TITILOPE
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I've made it for potlucks and parties and it's always a hit.
Zahid Baloch
[email protected]I made this soup in my slow cooker and it turned out perfectly. I just threw all the ingredients in the slow cooker in the morning and dinner was ready when I got home from work.
Suhaila mahmoud
[email protected]I didn't have any fresh thyme, so I used dried thyme instead. The soup still turned out great!
Aurora Sosa Xique
[email protected]I found that the soup was a bit too thick, so I added some more broth. It was perfect after that.
Ali Sher
[email protected]This soup was a bit too sweet for my taste, but I think that's because I used a sweeter variety of kabocha squash. Next time I'll try using a less sweet variety.
David Lagon
[email protected]I made a few changes to this recipe: I used chicken broth instead of vegetable broth, and I added a teaspoon of curry powder. The soup was delicious! It had a nice, rich flavor and the curry powder gave it a little kick.
Shiva Bhakt
[email protected]This was my first time making kabocha squash soup and it turned out great! The soup was creamy and flavorful, and the squash had a nice sweet flavor. I will definitely be making this again.
Kamran Bacha
[email protected]I've made this soup several times now and it's always a hit. It's so flavorful and comforting, and it's perfect for a cold winter day.
David H Agnew
[email protected]I made this soup for my family and they all loved it! Even my picky kids ate it without complaint. It's a great way to get your kids to eat their vegetables.
Rocco Gillespie
[email protected]This soup was absolutely delicious! The flavors were perfect and it was so easy to make. I will definitely be making this again.