I had some pumpkin soup in the past and found the soup tasted quite nice. However, I am not a big fan of American pumpkin, so I use kabocha squash instead– it is similar to pumpkin, and some Chinese recipes even refer it as pumpkin. You can boil kabocha until it is soft, but I chose to roast it with some garlic and onion. The kabocha flavor really comes out. After roasting I had a bite of the squash– the flavor really comes out and it was delicious just by itself. Hmm, maybe next time instead of roasting same old potatoes, I’ll roast kabocha for a side dish.
Roasted Kabocha Soup Recipe
1 kabocha squash, 2-3 pounds
1/2 onion– cut into chunks
1 cloves garlic– roughly chopped
1 tsp salt
1/2 tsp ground pepper
1 tsp cooking oil
2 cans reduce sodium chicken broth
1/4 tsp curry powder
1/3 cup heavy cream
salt and pepper to taste
chopped parsley or chives
crab meat, crispy bacon crumbs, or pine nuts (optional)
- Preheat oven to 375°F. Wash the outside of kabocha squash to remove any dirt. Remove seeds, leave the skin intact. Cut into wedges.
- On a large baking pan, toss squash, onion, garlic with oil, salt and pepper. Roast for 40 minutes or until tender. Let cool then scoop out the flesh. Discard the skin.
- Add cooled kabocha, in several batches, and enough chicken broth into a blender. Blend until your desired smoothness (I blended my squash half smooth and half slightly coarse, as I like to taste tiny pieces of kabocha in my soup). Pour blended soup and remaining chicken broth into a pot. Bring to a boil. Stir occasionally. Add curry powder, and salt and pepper to taste. For a creamy taste, add in heavy cream. Garnish and serve.