Kabocha Soup
This creamy kabocha soup is the perfect fall comfort food! Made with roasted Japanese pumpkin, garlic, and oat milk, it’s naturally sweet, vegan, and incredibly easy to make. Cozy up with a warm bowl of this delicious soup today!
Ingredients
- 1½ pounds 650 g kabocha squash, peeled and chopped (see Notes)
- 2 garlic cloves peeled
- 1 tablespoon canola oil
- 1 small onion thinly sliced
- ½ vegetable bouillon cube
- 1½ cups 360 ml oat or soy milk (see Notes)
Instructions
- Preheat the oven to 400°F (200°C). Wrap the squash and garlic in aluminum foil and roast for 30 minutes, until both are tender.
- Add the oil and onion to a pot over medium heat and sauté until the onion is caramelized, about 20 minutes.
- Add ¼ cup plus 3 tablespoons (100 ml) water and the bouillon cube to a small bowl and stir to dissolve, then pour the broth into the pot with the onion. Add the milk.
- Add the squash and garlic to the pot and puree the mixture with an immersion blender until mostly smooth.
- Simmer over low heat until warmed through and season with salt and pepper before serving.
Notes
You can find kabocha squash at Asian markets and some organic markets.I prefer to use Oatly oat milk here because it has more fat than other plant-based milks and gives the soup a richer and creamier consistency.
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