This vibrant orange bowl of Kabocha squash soup tastes like autumn in a bowl. The creamy texture combined with the warmth of ginger and cinnamon creates a comforting and flavorful experience.
Ingredients: 1 Kabocha squash, peeled and diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 1 tbsp olive oil. 1 tsp ground ginger. 1/2 tsp ground cinnamon. Salt and pepper to taste. Toasted pumpkin seeds for garnish.
Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, saut until fragrant. Add diced Kabocha squash, ground ginger, ground cinnamon, salt, and pepper. Stir well. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until squash is tender. Using an immersion blender, blend the soup until smooth. Stir in coconut milk and simmer for an additional 5 minutes. Adjust seasoning if necessary. Serve hot, garnished with toasted pumpkin seeds.
Prep Time: 15 minutes
Cook Time: 30 minutes
Vinjeru Malawi
