I Heart Umami
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!
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.
Melt the ghee in a Dutch oven. Saute with shallots, sallt, and kabocha. Saute until the squash is slightly softened.
Add stock, turmeric, and cinnamon powder. Cover the large pot with a lid. Cook until the squash turns soft.
Blend the soup until creamy and smooth. Stir in fresh ginger. Taste and add more spices to your preference.