Asian food is full of bright flavors and colors. It is one of my favorite cuisines of all. I love the combination of spicy, fresh, and strong-flavored ingredients.
This Thai roasted kabocha squash soup has all I love about Asian food. Every spoonful of this kabocha creamy soup is full of flavor; you must try it.
What is kabocha squash?
Kabocha squash, also known as Japanese pumpkin or Japanese squash, is a type of winter squash that is round and green with a sweet, nutty flavor.
Ingredients for roasted kabocha recipe
- Kabocha squash. I made this soup with kabocha squash. And it is prepared just like any other pumpkin: butternut squash or pie pumpkin. You cut it in half, seed it, and then roast it in the oven.
- Coconut oil and milk. I use canned coconut milk. I like to use the full-fat version, not the light one. For the oil, you can use the refined or unrefined version of it. The difference will be in the taste. Refined oil has minimal coconut flavor.
- Onion, garlic, and ginger. The aromatics are the flavor base of the soup and are responsible for making anything super delicious. The best part of making creamy vegetable soups is that you don’t have to chop anything small. In the end, everything is blended, making the process super easy.
- Curry paste (affiliate link) and spices. It has ground turmeric, cumin, and red curry paste (affiliate link). The curry paste is optional, but the depth of flavors it gives is out of this world. If you don’t have it, it’s ok, it will be delicious anyway, but it’s worth trying.
How to make creamy roasted kabocha squash soup?
- First, you have to roast the pumpkin.
- When the squash is fully roasted and perfectly cooked, take it out of the oven and set it aside.
- Then, start sautéing the onion, garlic, and ginger. When they start to brown, spoon the kabocha squash’s flesh and add to the pot with the rest of the spices.
- Add broth or water and the coconut milk, and let it simmer for 5 minutes.
- Blend and serve.
💥 A good kabocha squash substitute would be butternut squash. You can make this Thai Vegetable Soup with canned pumpkin or homemade pumpkin puree. Substitute with butternut squash or acorn squash.
💡How to store the soup
You can also roast two squashes and freeze one part. This soup can be stored perfectly in the refrigerator for 4-5 days or frozen for up to three months.
Toppings for finishing the soup
You can serve this soup as a starter and, as the main course, some lentils with garlic, basil, and coconut rice. And for a salad, a red cabbage coleslaw with cashews (affiliate link) and soy sauce dressing.
How to serve this soup?
I love Thai food because they finish their dishes with fresh herbs, chilies, and super crunchy ingredients. This soup is no exception, and you can finish it with freshly squeezed lemon juice, with chopped fresh herbs such as cilantro, mint, and Thai basil.
And for that perfect crunchy touch on top, sprinkle chunky peanuts. Also, for that spicy touch that is typical of this kitchen, add sliced serrano pepper or jalapeño. You can also finish it with the crunchy chili oil from the roasted cauliflower salad.
Other recipes that you may like:
Here is the recipe for this Thai roasted kabocha soup, and I hope you like it as much as you do. Please take a picture of your creation and share it on Instagram or Facebook. I love to see what you make. If you want to make it for later, save it on Pinterest.
It would also be incredible if you shared the recipe with a friend and give it 5 stars and/or if you tell me how it went in the comments section; if you have doubts or ideas, also put them there.
Thai Roasted Kabocha Soup
Equipment
- blender
Ingredients
- 1 Kabocha squash halved and seeded
- 3 tablespoons coconut oil
- 1 medium onion roughly chopped
- 3 cloves garlic
- 1 tablespoon ginger roughly chopped
- 1 teaspoon turmeric ground
- 1 teaspoon ground cumin
- 1 can 13.5 oz coconut milk
- 3 cups water or vegetable broth
- 1 tablespoon red Thai curry paste * optional
- 1 teaspoon salt
For serving
- 1/2 cup fresh cilantro chopped
- 1/4 cup minced fresh mint
- 1/4 cup chives finely chopped
- 1/4 cup roasted peanuts chopped
Instructions
- Preheat the oven to 350ºF
- Cut the squash in half, remove the seeds, turn it upside down and roast for 40 minutes or until soft.
- In a stockpot, sauté the onion, garlic, and ginger over medium heat in the coconut oil. When they start to brown, spoon out the squash flesh and add to the pot with the spices, the red curry paste if using. Add the coconut milk and the vegetable broth. Leave about 5 minutes and when it starts to boil, add the salt, blend with an immersion blender or blender.
- If you use a blender, blend in batches if needed.
- Taste and adjust seasoning if necessary.
- For serving
- Serve in bowls top with fresh chopped herbs and feshly sqeezed lemon juice.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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