SPICY KABOCHA COCONUT SOUP
Author: From Natural Noshing
Recipe type: Dinner
Serves: 2
Butternut or pumpkin could also be subbed in this recipe with a slight flavor variation but still every bit as yummy!
Ingredients
- 4 cups cooked kabocha squash (roasted for a deeper flavor* or steamed)
- 1 tablespoon coconut oil or olive oil
- 1 carrot, peeled and coarsely chopped
- ½ large yellow onion, sliced
- 2 stalks celery, coarsely chopped
- ¼ teaspoon crushed red pepper (more or less to taste)
- 2-3 cups canned or homemade chicken broth (or use vegetable broth for vegan/vegetarian)
- ½ to 1 whole can light coconut milk
- sea salt and fresh ground black pepper to taste
- 3 tablespoons raw pepitas (raw pumpkin seeds)
Instructions
- In a large pot, heat oil over medium heat. Add onions, carrots and celery and cook until onions are golden brown, about 8-10 minutes.
- Add cooked kabocha, red pepper, and broth and bring to a boil. Stir, reduce heat to low and let simmer for 30 minutes.
- Add coconut milk and salt and pepper to taste and simmer for another 5-10 minutes. Taste, and if you want more heat, add more red pepper.
- While soup base is simmering, heat a medium skillet over medium heat. Add pepitas and stir constantly until seeds are golden brown and start to pop, just a few minutes. Watch carefully or they will burn! Remove from heat and transfer to a small bowl.
- Remove soup pot from heat and either puree in a blender in batches (be careful, this is hot!!!) or use an immersion blender to puree until smooth.
- Ladle into serving bowls, top with toasted pepitas and enjoy!
- *To roast kabocha squash, preheat oven to 350°F. Cut kabocha in half, scoop out seeds and stringy insides, then prick flesh with a fork. Brush olive oil on flesh and set halves face down in baking sheet in approximately ½ inch of water. Bake for about 45 minutes until flesh is soft.