Creamy Spicy Kabocha Soup


This smooth rich soup is made with nutty kabocha squash and seasoned with cumin and spicy garam masala. Although it is rich and creamy, it uses no cream; only 1% milk and broth.

You can roast the squash ahead of time. Use leftover squash for other dishes or freeze for future soups.

serves 3 bowls


Stab whole kabocha several times and place on a foil-lined heavy pan. Roast for 1 hour at 450◦


Cut top off then let cool. Cut flesh from peel and into chunks, and discard stringy seed pod

3 cups squash chunks

1 cup chicken broth or vegetable broth

2 cups 1% milk

3 cups squash chunks

Heat broth and milk and add squash. Let squash sit in warm liquid for 15 minute to soften.

Blend in batches.

Stir in ½ -1 tsp salt to taste

½ tsp cumin

a pinch to ¼ tsp garam masala to taste

Heat soup until ready to serve

Toast ¼ cup pepitas (green shelled pumpkin seeds) on a comal or heavy skillet and toss on top of soup to garnish