Creamy Kabocha Pumpkin Soup

Follow our step-by-step guide on how to make Creamy Kabocha Pumpkin Soup.

1. Step 1

   To start, slice the kabocha squash in half and scoop out the seeds.

2. Step 2

   Place the squash cut-side down in a microwave-safe baking dish, adding about half an inch of water around it.

3. Step 3

   Pop it in the microwave on high for around ten minutes, or until the squash is tender and easily pierced with a fork.

4. Step 4

   Once it’s done, let it cool for about five minutes before you dive in.

5. Step 5

   Meanwhile, grab a small skillet and warm up some olive oil over medium heat.

6. Step 6

   Toss in the chopped onion and minced garlic, sautéing them until the onion turns a lovely translucent color, which should take about five minutes.

7. Step 7

   Once that’s done, transfer this fragrant mixture to a blender.

8. Step 8

   Now, scoop out the soft flesh of the kabocha squash and add it to the blender along with the onion and garlic.

9. Step 9

   Don’t forget to include the pumpkin puree, vegetable broth, and your favorite spices—cinnamon, nutmeg, and allspice.

10. Step 10

    Blend everything together until it’s smooth and creamy, creating a delightful soup base.

11. Step 11

    Pour this luscious mixture into a saucepan and gently heat it over medium-low heat, stirring occasionally until it’s warmed through, which should take about five to ten minutes.

12. Step 12

    Enjoy the comforting aroma as your soup comes to life, and get ready to savor a bowl of deliciousness!.