A “warm hug in a bowl” for Christmas days calls for something smooth, fragrant, and nutritious. The rich flavor of kabocha pumpkin combined with garlic, onion, and curry creates a warm and comforting sensation. This dish is also perfect for meal prep because it can be cooked and frozen.
Kabocha Pumpkin Soup Recipe:
– 1 medium kabocha pumpkin
– 3 cups vegetable broth
– 1 cup diced onion
– 4 cloves minced garlic
– 1 teaspoon curry powder
– ½ teaspoon sea salt
– ½ lemon (juiced)
– ¼ teaspoon chili powder (optional)
– ½ cup water
Instructions:
Boil the whole pumpkin (with stem) in a pot of boiling water for 10 minutes, flipping halfway through. Remove and let cool.
Peel, halve, remove seeds, and cut into small cubes (about 4 cups).
Add the pumpkin and other ingredients to a pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the squash is tender.
Peel until smooth (remember to leave room for steam to escape). Serve hot, sprinkle with chili powder if desired.
3 Comments
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