Spicy Kabocha Squash Soup

Spicy Kabocha Squash Soup

I whizzed kabocha squash into a soup with bacon and spices. It has ginger in it, so it helps you warm up.

Ingredients: 6 servings

Kabocha squash
3 slices
1/2 to 1 tablespoon
Onion or shallot
about 200 ml
Low-fat heavy cream
about 250 ml
about 100 ml
Garam masala, curry powder
1 to 2 teaspoons
Grated ginger
1 tablespoon
1/2 teaspoon
a small amount
add after tasting
Paprika powder to finish
a small amount


1. Melt the butter in a pot and sauté the chopped shallots. Add the bacon and continue sautéing.
2. Microwave the kabocha squash for about 8 minutes, remove the peel and seeds, and cut into bite sized pieces. Sauté the ginger and kabocha squash, add enough water to cover, and simmer.
3. When the kabocha squash is tender, cool it down a bit. Puree in a blender or pass through a chinois or sieve. Return the puree to the pan, add the cream and milk and heat through.
4. Add the garam masala, nutmeg and cinnamon, and season with salt. Ladle into soup bowls, sprinkle with some paprika on top, and serve.
5. Instead of adding the bacon in Step 1, you can fry it until crispy and scatter it on top to serve.

Story Behind this Recipe

I bought a variety of kabocha squash, so I turned it into a spicy soup.