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.

Curried Kabocha Soup [Vegan, Gluten-Free]



  • 1 teaspoon coconut oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 kabocha squash, cubed, around 5 cups
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • 3 teaspoon curry powder, to taste
  • 1/2 tablespoon lime juice, about 1/2 lime
  • Salt and pepper to taste


  1. Place the oil in a large pot and heat it on a medium heat.
  2. Add onions and sauté for 5 minutes until soft. Next, add garlic, and saute until fragrant, 1 minute.
  3. 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.
  4. Add lime juice, salt, and pepper. Puree in batched in a food processor or with an immersion blender.
  5. Top the soup with a drizzle of coconut milk and serve.

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