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  • SPICY KABOCHA COCONUT SOUP

    1 vote
    Prep time:
    Servings: 4
    by Wendy Saxena-Smith
    139 recipes
    >
    Clean Diet week 1, day 6

    Ingredients

    • 4 cups cooked kabocha squash (roasted for a deeper flavor* or steamed)
    • 1 tablespoon coconut oil or olive oil
    • 1 carrot, peeled and coarsely chopped
    • ½ large yellow onion, sliced
    • 2 stalks celery, coarsely chopped
    • ¼ teaspoon crushed red pepper (more or less to taste)
    • 2-3 cups canned or homemade chicken broth (or use vegetable broth for vegan/vegetarian)
    • ½ to 1 whole can light coconut milk
    • sea salt and fresh ground black pepper to taste
    • 3 tablespoons raw pepitas (raw pumpkin seeds)

    Directions

    1. Directions: In a large pot, heat oil over medium heat. Add onions, carrots and celery and cook until onions are golden brown, about 8-10 minutes. Add cooked kabocha, red pepper, and broth and bring to a boil. Stir, reduce heat to low and let simmer for 30 minutes. Add coconut milk and salt and pepper to taste and simmer for another 5-10 minutes. Taste, and if you want more heat, add more red pepper. While soup base is simmering, heat a medium skillet over medium heat. Add pepitas and stir constantly until seeds are golden brown and start to pop, just a few minutes. Watch carefully or they will burn! Remove from heat and transfer to a small bowl. Remove soup pot from heat and either puree in a blender in batches (be careful, this is hot!!!) or use an immersion blender to puree until smooth. Ladle into serving bowls, top with toasted pepitas and enjoy!
    2. *To roast kabocha squash, preheat oven to 350°F. Cut kabocha in half, scoop out seeds and stringy insides, then prick flesh with a fork. Brush olive oil on flesh and set halves face down in baking sheet in approximately ½ inch of water. Bake for about 45 minutes until flesh is soft.
    3. *Butternut or pumpkin could also be subbed in this recipe with a slight flavor variation but still every bit as yummy!

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