Kabocha Curry Soup
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Kabocha Curry Soup
Kabocha makes a wonderful thick soup that can boast the appearance and flavor of curry. This soup serves well on its own, optionally filled with steamed and/or fresh vegetables, and especially topped with walnuts. This is the savory alternate to Kabocha Breakfast. Both the sweeter and the more savory kabochas perform well in this recipe.
Ingredients:
- Kabocha, seeds and stems removed (do not peel)
- Acorn Squash, seeds and stem removed (no need to peel, just chop into smaller chunks – see Peeling Vegetables)
- Select Steamed Vegetables: Cauliflower, Broccoli, Onion, Asparagus, Green Beans, Cabbage, Carrots, Mushrooms
- Select Fresh Vegetables: Tomatoes, Bell Peppers, Cucumbers, Green Onions, Chives, Hot Peppers, Garlic (minced), Easy Raw Salsa, Loaded Guacamole
- Salt
- Walnuts, fresh or toasted (see Toasting Walnuts)
Instructions:
Chop kabocha (and acorn) roughly into chunks and place in large pot. Add water nearly to the top of the kabocha. Cover and boil until soft, about 20 minutes. Meanwhile, prepare your other vegetables to be added to the soup. Cut the vegetables to be steamed into small (bite-size) pieces and combine in a large sauté pan with a little water. Steam-cook until the vegetables poke through easily with a fork.
When the kabocha (and acorn) is done, mash it, skin and all, into the cooking water with a potato masher. Season with salt, to taste, and stir in the sautéed vegetables. Easy Raw Salsa or Guacamole can be stirred into the soup for a broader flavor panel, if desired. Serve with your choice of fresh vegetables and walnuts.