Spicy Kabocha Pumpkin Soup
Prep time
Cook time
Total time
It's hard to believe this thick, creamy, velvety soup is dairy-free and vegan-friendly... but it is! This recipe works best with kabocha squash, but if you can't find any, try it with acorn squash or small pie pumpkins instead.
Recipe type: Soup
Serves: 8
  • 2 medium-sized kabocha squash
  • 3 tbsp olive oil, divided
  • Salt and pepper
  • ½ cup finely diced onion
  • 2 tsp red Thai curry paste
  • 1 can (14 oz) coconut milk
  • 4 to 6 cups water or chicken broth
  • 2 tsp lemongrass paste
  • Chopped cilantro (for garnish)
  1. Preheat the oven to 375F.
  2. Carefully cut each kabocha in half. Rub the cut surfaces with 1 tbsp oil and sprinkle generously with salt. Place on a baking sheet, skin sides down, and roast in preheated oven for 45-60 minutes or until the squash is very tender. Set aside to cool.
  3. Meanwhile, heat the remaining 2 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat. Add onions and saute for 8-10 minutes, or until soft and golden. Add red curry paste and cook for 1 minute longer, or until fragrant.
  4. Using a spoon, scoop the flesh from the cooled squash into the pot. Stir in coconut milk and 4 cups water (or broth) and lemongrass paste, and bring to a boil. Reduce heat to low and simmer for 15-20 minutes to let the flavours blend. Remove from heat.
  5. Using an immersion blender or food processor, process the soup until you have a thick, smooth puree (if it looks too thick for your tastes, stir in more water/broth, a half a cup at a time, until you reach your preferred consistency). Adjust seasoning with salt and pepper, then serve just as it is or with a sprinkling of chopped cilantro for garnish.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/keep-it-simple-stupid-spicy-kabocha-pumpkin-soup/