Japanese Curry Pumpkin Soup
Gluten free, dairy free, veganJapanese Curry Pumpkin Soup is a delicious, mildly spicy dish perfect for winter. Serve with my purple sweet potato flatbread and Furikake seasoning.
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Servings: 4 serves
Equipment
- Food processor, blender or stick/immersion blender
- Baking sheet and parchment paper
- Frypan/ saute pan
- Chopping board, knife
- measuring cups and spoons
Ingredients
- 1.5 kg (3 pounds) pumpkin (I recommend Japanese pumpkin or kabocha, cut in to large wedges)
- 4 cloves garlic, minced
- 2 small-medium brown/yellow onions, peeled and diced
- 3-4 tablespoons olive oil
- 4-5 teaspoons Japanese curry powder eg. S&B brand
- 3 cups water
- ¼ cup coconut cream
- 1 ½ teaspoons cooking salt
- juice of 1 lime or lemon optional
Instructions
- Preheat the oven to 200C/390F.
- Roast or steam the pumpkin wedges on baking trays for 45 minutes until a knife goes through easily, and let it cool slightly.
- While the pumpkin is roasting, prepare the garlic and onions as described.
- Sweat the onions in the oil on medium heat for 5 minutes. Add the garlic and stir for 2 minutes.
- Add the curry powder and mix well with the onion and garlic, stirring until fragrant (around 4 minutes). If the mixture is a little dry, add some more oil.
- If using a food processor or blender, add the cooked pumpkin, coconut cream, lime or lemon juice and the curry mixture to blend for a few minutes until smooth. Alternatively, place all the ingredients in a large saucepan and blend with a stick/immersion blender.
- Re-heat the soup and serve. You can garnish with coconut cream (perhaps watered down a bit to create a nice pattern on the surface of the soup) or with furikake seasoning.
- Leftovers may be stored in the fridge for up to 4 days or can be frozen for up to 3 months.
Notes
- I like to use Jap or Kent pumpkins - these are Australian varieties. I always look for a dark orange flesh. The Jap pumpkin is known as Kabocha squash in the US.
- Equipment: Food processor, blender or stick blender (a stockpot is needed if using a stick blender), frypan/skillet, knives, wooden spoon, chopping board, measuring cup and spoons.