Kabocha Pumpkin Soup recipe
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Ingredients
- ½ large kabocha squash, seeded 1 teaspoon olive oil ½ 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
Nutrition Info
- 245.1 caloriescarbohydrate: 54.2 gcholesterol: : -fat: 3.8 gfiber: 11.6 gprotein: 6.5 gsaturatedFat: 0.8 gservingSize: -sodium: 544.7 mgsugar: 16.4 gtransFat: : -unsaturatedFat: : -
Directions Kabocha Pumpkin Soup
Directions
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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.