Kobacha Squash (japanese pumpkin) soup with curry and coconut milk

Kobacha Squash (japanese pumpkin) soup with curry and coconut milk
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 205.4
  • Total Fat: 9.6 g
  • Cholesterol: 7.8 mg
  • Sodium: 507.9 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 5.0 g

View full nutritional breakdown of Kobacha Squash (japanese pumpkin) soup with curry and coconut milk calories by ingredient


Introduction

This is such an easy soup and delicious, use any available winter squash, acorn, butter nut, pumpkin etc. I found some Kobacha at the local farmers market. This is such an easy soup and delicious, use any available winter squash, acorn, butter nut, pumpkin etc. I found some Kobacha at the local farmers market.
Number of Servings: 4

Ingredients

    32 oz Kabocha Squash (buttercup, japanese pumpkin)
    2 cup Coconut milk (1 can)
    1 tsp Red Curry Paste (more or less to taste)
    Salt, ground ginger
    1 tbsp Butter
    1 cup, chopped Onions, raw
    2-3 cups broth, whatever you have on hand

Directions

Saute onion in butter. Add peeled and cubed squash and cook on low/medium heat for approx. 15 minutes, stiring often. Add curry paste, salt and ginger, stir for a minute or so to make it fragrent and add broth. Cover and let simmer until squash is tender, approx. 20 minutes. Add coconut milk, heat through, then puree with a stick blender (or in batches in a regular blender)

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user COREBEENA.