Roasted Kabocha Squash Soup | Vegan Pumpkin Soup

Step 1

Optional: Remove the skin from the kabocha by scooping out the flesh or peeling the skin. The skin will darken the color of the soup but won't alter the taste.

Step 2

If Using Raw Kabocha (Skip to Step 3 If Using Roasted Kabocha): If you prefer to boil the kabocha instead of roasting for this soup, add 3 cups of cubed raw kabocha (roughly 1 inch pieces) into large pot and fill it with just enough water to cover the kabocha pieces. Bring to a boil and cook until the kabocha pieces are soft and tender, about 15 - 20 minutes. Drain the water and reserve the boiled kabocha. See tips for how to cut a kabocha squash.

Step 3

Add all the ingredients (except the reserved 1/4 cup of coconut) to a high speed blender and blend on high until you get a smooth consistency. Separate into batches if needed.

Step 4

Pour the blended mixture into a large pot. Add any optional flavorings at this time. Bring the soup to a boil. Boil for 3 to 4 minutes and season with salt & pepper to taste.

Step 5

Ladle the soup into a bowl. Drizzle the reserved coconut milk on top and swirl it into the soup. Garnish with fresh herbs. Serve immediately.