Kabocha Spiced Winter Soup Recipe
Yield: 8 servings
Kabocha Spiced Winter Soup
This soup is perfect for those cold winter days and will warm you right up! Make use of these hearty winter produce items that are in season!
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, roughly minced
- 1 tablespoon ginger, grated
- 1 medium sweet onion, diced
- 1 tablespoon thyme
- 15 leaves sage
- ½ teaspoon ground cardamom
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 8 ounces celery root, peeled, large cubes
- 8 ounces parsnips, peeled, sliced
- 2 pounds kabocha, peeled, large cubes
- 4 cups vegetable broth
- 1 cup coconut milk
Instructions
In a Pot
- In a large pot over medium-low heat, add the olive oil, garlic, ginger, onion, thyme, sage, cardamom, coriander, cayenne, cinnamon, and nutmeg. Fry until the onions start to turn translucent. You can add some vegetable broth to the pot if the garlic and onions start to stick to the bottom too much while frying.
- Then add the celery root, parsnip, kabocha, and vegetable broth to the pot. Turn heat up and bring to a boil for 5 minutes with lid on. Then lower heat and simmer for 20 minutes with lid still on. Stir with a wooden spoon and mash the vegetables to check if fully cooked. It is ready when they are easily smushed with the spoon.
- Then stir in the coconut milk and simmer for another 5 minutes. This soup is on the thicker side, if you want to thin it out more you can add some more vegetable broth. Using an immersion blender, blend everything together until no large chunks are left. You can garnish the soup with some coconut milk, fresh basil, and watermelon radish. Serve with some toasted baguette slices and enjoy!
In a Instant Pot
- In your Instant Pot press the “Sauté” button. Then add the olive oil, garlic, ginger, onion, thyme, sage, cardamom, coriander, cayenne, cinnamon, and nutmeg. Fry until the onions start to turn translucent. You can add some vegetable broth to the pot if the garlic and onions start to stick to the bottom too much while frying.
- Then add the celery root, parsnip, kabocha, and vegetable broth to the pot. Close the lid and turn the vent to “Sealing.” Press “Pressure Cook” and set time for 10 minutes. When it is done cooking turn the vent to “Venting” and let the pressure completely release. Make sure the pressure valve is down before opening so you know it is safe to open.
- Stir with a wooden spoon and mash the vegetables to check if fully cooked. It is ready when they are easily smushed with the spoon. Then stir in the coconut milk. This soup is on the thicker side, if you want to thin it out more you can add some more vegetable broth. Using an immersion blender, blend everything together until no large chunks are left.
- You can garnish the soup with some coconut milk, fresh basil, and watermelon radish. Serve with some toasted baguette slices and enjoy!
Calories
200Fat (grams)
12Sat. Fat (grams)
6Carbs (grams)
23Fiber (grams)
4Net carbs
19Sugar (grams)
9Protein (grams)
3Sodium (milligrams)
310Cholesterol (grams)
0Nutrition Facts for 1 serving.