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Creamy Kabocha Soup

Watch how to make it here

This kabocha soup is a creamy soup with a sweet flavor and vibrant orange color. It is a cozy and warm meal that is perfect for a cold fall evening.

Notes:

  1. Kabocha can be substituted with pumpkin. I recipe-tested both squashes separately and it works well either way.
  2. The chayote was added to this recipe for sweetness.
  3. Yukon gold potato is used to thicken the soup.
  4. Store leftovers in the fridge for up to 4 days. Reheat in the microwave for about 2 minutes before serving.

Prep Time

5 min

cooking time

25 min

Servings

4

total time

30 min

Difficulty

Ingredients

1
1 lb kabocha squash, peeled and cubed
2
1 chayote, peeled and cubed
3
1 Yukon gold potato, peeled and cubed
4
1 leek, white ends sliced
5
1 shallot, diced
6
2 tbsp vegan butter
7
1 tbsp olive oil
8
1 tbsp salt
9
1 tbsp mushroom seasoning
10
1 tsp ground black pepper
11
5 cups water
12
*Optional*
13
coconut yogurt
14
fresh parsley
15
croutons

Cooking Instructions

1
1
Heat up a large pot (about 5.5 quart) and add oil, leeks, and shallots. Saute for a few minutes before adding the chayote, potato, and kabocha. Season with salt, mushroom seasoning, black pepper, and butter. Add water and heat until boiling. Once boiling, simmer for 20 minutes or until the vegetables have softened.
2
2
Blitz the soup with an immersion blender or in a regular blender. Garnish with parsley, coconut yogurt, and croutons. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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