Spicy Kabocha Coconut Soup

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!
  • 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)
  1. 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.
  2. Add cooked kabocha, red pepper, and broth and bring to a boil. Stir, reduce heat to low and let simmer for 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Ladle into serving bowls, top with toasted pepitas and enjoy!
  7. *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.