- 1/2 large kabocha squash, seeded
- 1 teaspoon olive oil
- 1/2 small yellow onion, chopped
- 1 clove garlic, minced
- 1 cup pumpkin puree
- 1 cup vegetable broth
- 1 pinch ground cinnamon, or to taste
- 1 pinch ground nutmeg, or to taste
- 1 pinch ground allspice, or to taste
- Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
- Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
- Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
- Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.
05/12/2018
recipepes.com
Kabocha Pumpkin Soup, recipe
PT15M
PT1H
5
455 calories