Kabocha Spinach Soup Recipes
KABOCHA PUMPKIN SOUP
I had leftover kabocha squash and pumpkin puree. This recipe came to me in a flash of inspiration!
Provided by PaleoRunner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
- Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
- Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
- Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 54.2 g, Fat 3.8 g, Fiber 11.6 g, Protein 6.5 g, SaturatedFat 0.8 g, Sodium 544.7 mg, Sugar 16.4 g
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