Thick Kabocha Soup

May 16, 2023May 16, 20230 4
Warm and creamy Thick Kabocha Soup
in Soup

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon ground black pepper
1/4 onion , sliced
vegetable oil , or as needed
2 cups cubed kabocha squash
1 small Japanese sweet potato , sliced
1 carrot , sliced
3 cloves garlic , minced
1 bay leaf
1/2 cup soy milk
1 teaspoon garam masala
salt and ground black pepper to taste

Nutrision Information

Servings Per Recipe
4
Calories
378
Sugar
8g
Fat
12g
Thick Kabocha Soup is a hearty and comforting vegan soup that originates from Japan. Kabocha squash is a staple ingredient in Japanese cuisine and is often used in soups, stews, and other dishes. The combination of kabocha squash, sweet potato, and carrot in this recipe make a warm and delicious soup that's perfect for chilly days. The consistency of this soup is thick and creamy, making it a filling meal that's packed with nutritional value. Try this recipe on a cozy evening in or serve it to your friends and family for a warm winter's lunch.

Instructions

1.In a small bowl, mix together the cornmeal, all-purpose flour, and ground black pepper.
2.In a saucepan, sauté the onion in vegetable oil over medium heat, stirring occasionally, until it becomes golden brown.
3.Stir in the cubed kabocha squash, Japanese sweet potato, carrot, garlic, and bay leaf. Pour enough water over the vegetables to cover them completely and bring the mixture to a boil. Lower the heat and let it simmer for about 15-20 minutes or until the vegetables are completely tender.
4.Remove the bay leaf from the pot. With a blender or immersion blender, blend the vegetables until they are smooth and velvety.
5.Return the soup to the pot and stir in soy milk and garam masala. Season with salt and pepper as needed and heat the soup through before serving.

PROS

This soup is thick, creamy, and has a warm flavor that comforts in cold weather.

The vegetables in this recipe are high in beneficial vitamins and minerals, such as vitamin A, vitamin C, and potassium.

This soup is vegan-friendly and gluten-free.

CONS

The soup is relatively high in calories and carbohydrates, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The kabocha squash in this soup is rich in carotenoids, which have antioxidant properties and can help maintain healthy skin. The sweet potato in the recipe is also a good source of fiber and can promote good gut health.

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