Roasted Kabocha Curry Soup

Roasted Kabocha Curry Soup

Deep silky flavor from simply roasted kabocha plus spicy sweet umami from the white miso and green curry paste. Your taste buds may literally explode! All this in a super healthy package, oh yeah!
Keyword kabocha curry soup
Prep Time 5 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings 4
Author Ian Wickman

Ingredients

Roasted Kabocha

  • 1 each kabocha squash
  • 1 tsp olive oil

Roasted Kabocha Curry Soup

  • 1 1/2 cups vegetable stock
  • 1 cup water
  • 2 tbsp white miso paste
  • 2 tsp green curry paste
  • 1 pinch salt
  • 1 pinch pepper

Finish

  • 1/4 cup sour cream (Optional)
  • 1/2 cup cilantro leaves (Optional)
  • 1 batch pickled onions (Optional)
  • 1 tsp sesame seeds (Optional)

Instructions

Roasted Kabocha

  • Preheat the oven to 400 degrees F.
  • Cut your kabocha into quarters and scoop out the seeds. Drizzle with the olive oil and rub all over.
  • Roast for about 30 – 35 minutes until fork tender. Remove from oven and let cool slightly (until you can handle them).

Roasted Kabocha Curry Soup

  • Take the roasted kabocha and peel off the skin. Place squash in a food processor and blend until smooth. You can add some of the water to the food processor to get it fully puréed.
  • Transfer puréed squash to a pot over medium heat. Stir in remaining water, stock, miso, and green curry paste until everything is incorporated. Bring to a boil.
  • Reduce heat and simmer for about 10 minutes, stirring occasionally. Taste and season with salt and pepper to taste (depends a bit on your miso and curry paste as well).
  • (Optional) the texture should be super smooth and silky at this point but if you want to take it even a step further pass it through a tamis or food mill.

Finish

  • Remove from heat and serve. It is FANTASTIC as is but (Optionally) you can top with a little sour cream, cilantro leaves, pickled onions, and sesame seeds.

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