Creamy Kabocha Soup
This kabocha soup is creamy, satisfying, and made with just 7 plant-based ingredients. Gluten-free, oil-free, and packed with nutrients!
- 1 ½ lb kabocha squash
- 2 carrots peeled and chopped
- ½ onion chopped
- ½ cup celery leaves loosely packed
- 1 bay leaf
- 3 cups vegetable broth
- ½ cup coconut or soy milk
- salt & pepper to taste
- 1 tbsp olive oil optional
- cilantro leaves or parsley
- pumpkin seeds
Cut the kabocha in half and scoop out the seeds and the hairy part on the inside. Chop the kabocha into pieces and slice off the green skin.
Add olive oil or water to a large pot over medium high heat. Once hot, add the kabocha, carrots, and onion and sauté until onions start to turn translucent. Add in celery leaves and cook another minute or so until wilted. Add a splash of water if needed to prevent sticking to the pan.
Add vegetable broth and bay leaf and bring to a boil, then lower to simmer until the kabocha is soft, about 15 minutes. Check by inserting a skewer into the kabocha. When it pierces through easily, turn off the heat.
Using an immersion blender, puree the soup until smooth.
Stir in plant milk, then add salt and pepper and adjust seasonings to taste. Reheat the soup if it's too cold, but do not bring it to a boil if using soy milk. Garnish as desired and serve while still warm.