Kent Pumpkin Soup

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recipe by gerhartdominic

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    272

A bright, simple, and very nutritious squash soup that's guaranteed to keep you warm and full in the winter months. This recipe swaps out the original dairy ingredients for almond milk, coconut milk, and coconut oil instead.

Inspired by: https://arousingappetites.com/kabocha-squash-soup/

recipe updated 28 Sep. 2020

Ingredients

  • Coconut oil icon
    Coconut oil
    as needed
  • Onion icon
    Onion
    ½
  • Kabocha squash icon
    Kabocha squash
    ½
  • Vegetable stock icon
    Vegetable stock
    480 ml
  • Coconut milk icon
    Coconut milk
    240 ml
  • Almond milk icon
    Almond milk
    240 ml
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Fresh chili icon
    Fresh chili
    as needed
  • Salt icon
    Salt
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch

Tools

  • kCook icon Stove
  • kCook icon Blender
  • kCook icon Stockpot - 5 liter
  • kCook icon Blender jug

Step preview

  1. Heat a clean stockpot
  2. Add coconut oil and onion to the stockpot
  3. Sauté - approx 1 min
  4. Add kabocha squash to the stockpot
  5. Sauté until coated
  6. Add vegetable stock to the stockpot
  7. Boil
  8. Reduce and cover
  9. Simmer until softened - approx 15 min
  10. Transfer content of stockpot to blender jug
  11. Blend until smooth
  12. Transfer content of blender jug to stockpot
  13. Simmer
  14. Add coconut milk and almond milk to the stockpot
  15. Stir thoroughly and turn off heat
  16. Garnish with fresh parsley and fresh chili
  17. Season with salt and black pepper
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