Kabocha Pumpkin Soup

This smooth, satisfying soup made with kabocha squash and pumpkin is spiced with cinnamon, nutmeg, and allspice for a great fall dinner.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 245 Calories

Ingredients

• 1 cup pumpkin puree
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 1 cup vegetable broth
• ½ small yellow onion, chopped
• 1 pinch ground cinnamon, or to taste
• 1 pinch ground nutmeg, or to taste
• 1 pinch ground allspice, or to taste
• ½ large kabocha squash, seeded

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.

Step 4

Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.