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How to make kabocha squash soup

ChihYu Smith

Kabocha squash soup with turmeric ginger is an easy and healthy Japanese pumpkin soup. Made with accessible ingredients and dairy-free.

Let’s get started!

Dice

01

Microwave the squash on high for 2 to 3 minutes. Cut the kabocha in half. Scoop out the seeds and remove the skin with a knife. Dice to small cube sizes.

Saute

02

Melt the ghee in a Dutch oven. Saute with shallots, sallt, and kabocha. Saute until the squash is slightly softened.

Simmer

03

Add stock, turmeric, and cinnamon powder. Cover the large pot with a lid. Cook until the squash turns soft.

Blend

04

Blend the soup until creamy and smooth. Stir in fresh ginger. Taste and add more spices to your preference.

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