Coconut Kabocha Soup

Coconut Kabocha Soup

  • Servings: 4
  • Difficulty: Easy
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This soup recipe is great to warm the gut on a cold night

Recipe adapted from The Everyday Ayurveda Cookbook – A Seasonal Guide to Eating and Living Well by Kate O’Donnell

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Soup Ingredients

  • 1 Medium-size Kabocha squash
  • 1½ Cups Coconut Milk
  • 2 Cups Water
  • 1 Tsp Cinnamon
  • ¼ Tsp Nutmeg
  • ½ Tsp Salt

Soup Directions

  1. Preheat oven to 350 degrees.
  2. Cut the squash in half, scoop out the seeds, and place each half facedown in a 9×13” glass baking dish with 1 inch of water. Bake until the squash is completely soft and yields easily to a fork inserted into the skin, about 30 minutes. Remove from the oven and place the halves on a plate to cool slightly.
  3. Warm the coconut milk and water in a large saucepan over medium heat.
  4. Scoop out the flesh of the squash with a large spoon and stir in to the saucepan along with the cinnamon, nutmeg, and salt. Remove from heat and using an immersion hand blender, process the mixture until smooth and creamy.

Topping Ingredients

  • ½ Cup Raw Pumpkin Seeds
  • ½ Tsp Ume Plum Vinegar

Topping Directions

  1. Spread the pumpkin seeds in a heavy-bottomed pan and toast for about 5 minutes on the stove top over low-medium heat. Stir the seeds or shake the pan every minute or so.
  2. Once the seeds start to pop, stir and toast them for 1 minute longer, then remove from heat.
  3. Transfer the seeds into a wide dish to cool for a few minutes.
  4. Dash the ume plum vinegar on top and toss to distribute. Serve as garnish on soup or have as a snack.