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Curried Kabocha Soup [Vegan, Gluten-Free]
This soup is the ideal bowl filler for a cold winter night. It combines the warming mix of flavors curry provides any dish with the rich silky texture of kabocha squash, also known as Japanese pumpkin.
Ingredients You Need for Curried Kabocha Soup [Vegan, Gluten-Free]
How to Prepare Curried Kabocha Soup [Vegan, Gluten-Free]
- Place the oil in a large pot and heat it on a medium heat.
- Add onions and sauté for 5 minutes until soft. Next, add garlic, and saute until fragrant, 1 minute.
- Add squash, broth, coconut milk, and curry. Bring to a boil, lower the heat and simmer soup for 20 minutes or until the squash is soft.
- Add lime juice, salt, and pepper. Puree in batched in a food processor or with an immersion blender.
- Top the soup with a drizzle of coconut milk and serve.
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