Comforting Pumpkin (Kabocha Squash) Potage

Kabocha squash, also known as Japanese pumpkin, is rich in beta-carotene and vitamin C, making it a nutritious addition to this comforting potage.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Comforting Pumpkin (Kabocha Squash) Potage

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Kabocha Squash
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• ¹⁄₄ teaspoon Ground Nutmeg
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper
• 4 tablespoon Pumpkin Seeds

Instructions

1. Cut the kabocha squash into small chunks and remove the seeds.
2. In a large pot, sauté the onion and garlic until translucent.
3. Add the kabocha squash and vegetable stock to the pot. Bring to a boil and then reduce heat to simmer until the squash is tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Stir in the coconut milk, nutmeg, salt, and black pepper.
6. Simmer for another 5 minutes to allow the flavors to meld.
7. Serve hot, garnished with pumpkin seeds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 6g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.