Roasted Kabocha Squash Soup | Vegan Pumpkin Soup

Roasted Kabocha Squash Soup | Vegan Pumpkin Soup

from drivemehungry.com
50 min
6 servings

Ingredients

  • 3 cups roasted kabocha squash ((see notes below if you prefer to boil the kabocha))
  • 21/2 cups vegetable stock (water can be substituted)
  • 1 cup lite coconut milk (reserve 1/4 cup of coconut milk to drizzle on top)
  • 2 cloves garlic (roughly chopped)
  • salt & pepper to taste
  • fresh herbs to garnish (I used parsley and cilantro)
  • 1 teaspoon ginger (grated)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg (for an even nuttier taste)
  • 1 Tablespoon brown sugar or maple syrup (for added sweetness)
  • 1 Tablespoon miso (for a more savory flavor)

Directions

  1. 1

    Optional: Remove the skin from the kabocha by scooping out the flesh or peeling the skin. The skin will darken the color of the soup but won't alter the taste.

  2. 2

    If Using Raw Kabocha (Skip to Step 3 If Using Roasted Kabocha): If you prefer to boil the kabocha instead of roasting for this soup, add 3 cups of cubed raw kabocha (roughly 1 inch pieces) into large pot and fill it with just enough water to cover the kabocha pieces. Bring to a boil and cook until the kabocha pieces are soft and tender, about 15 - 20 minutes. Drain the water and reserve the boiled kabocha. See tips for how to cut a kabocha squash.

  3. 3

    Add all the ingredients (except the reserved 1/4 cup of coconut) to a high speed blender and blend on high until you get a smooth consistency. Separate into batches if needed.

  4. 4

    Pour the blended mixture into a large pot. Add any optional flavorings at this time. Bring the soup to a boil. Boil for 3 to 4 minutes and season with salt & pepper to taste.

  5. 5

    Ladle the soup into a bowl. Drizzle the reserved coconut milk on top and swirl it into the soup. Garnish with fresh herbs. Serve immediately.