Kabocha Soup

Want something cheery to fill up your belly in these cold winter months? Okay, well, it was actually about 70 degrees here in Tempe today, but still–for most of you, I’m sure this sunshine yellow soup would hit the spot.

Plus, it’s made with the king of all squash: kabocha!

Sherried Kabocha Soup with Spiced Pepitas
(from The Vegetarian Times, January 2009)
Serves 6

Spiced Pepitas:
½ cup pepitas or shelled pumpkin seeds
1 Tbs. olive oil
2 tsp. agave nectar
½ tsp. smoked paprika
½ tsp. salt
2 Tbs. chopped cilantro

1 tablespoon olive oil
1 medium onion, thinly sliced (1 cup)
2 cloves garlic, minced (2 teaspoons)
2 teaspoons smoked paprika
1 bay leaf
2 tablespoons dry sherry
1½ pound kabocha squash, peeled, seeded, and cut into 1-inch pieces
2 cups low-sodium vegetable broth

To make Spiced Pepitas: Preheat oven to 350°F. Line baking sheet with parchment paper. Toss together pepitas, olive oil, agave nectar, paprika, and salt in small bowl. Spread on prepared baking sheet, and bake 10 to 12 minutes, turning occasionally. Cool. Break pepitas apart, and toss with cilantro.

To make Soup: Heat oil in large pot over medium-high heat. Add onion, sauté 5 to 7 minutes, then stir in garlic, smoked paprika, and bay leaf. Cook 1 minute more. Add sherry, and cook 2 minutes. Add squash, vegetable broth, and 1 cup water. Bring to a simmer, cover, and reduce heat to medium-low. Cook 25 minutes, or until squash is tender.

Remove bay leaf, and purée soup in food processor or blender until smooth. Season with salt and pepper, if desired. Serve sprinkled with Spiced Pepitas.

This recipe is soup-er easy to make, but with its vibrant colors and fancy pepita-cilantro garnish, everyone will think you’re a culinary genius. The leftover spiced pepitas would be delicious atop salad too!


5 responses to “Kabocha Soup

  1. Dairy Free Betty

    this soup looks seriously amazing!!! Way to go!!! I might have to try that, I love the addition of the pumpkin seeds!

  2. That looks fantastic!

  3. The Voracious Vegan

    I've been on such a pumpkin seed kick lately, in fact, I'm adding them to the enchiladas I'm making for dinner tonight. So yay for that!These pictures are absolutely beautiful, you've captured the color that soup so well, it jumps right off the page.

  4. The Shenandoah Vegan

    Gor Jus!

  5. Mmmm…you had me at spiced pepita! I need to dig out some old issues of Veg Times for recipes. I always forget about those.

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