Pumpkin Recipe ⋇ Kabocha Pumpkin Soup

I had leftover kabocha squash and pumpkin puree. This recipe came to me in a flash of inspiration!

Ingredients

• ½ large kabocha squash, seeded
• 1 teaspoon olive oil
• ½ small yellow onion, chopped
• 1 clove garlic, minced
• 1 cup pumpkin puree
• 1 cup vegetable broth
• 1 pinch ground cinnamon, or to taste
• 1 pinch ground nutmeg, or to taste
• 1 pinch ground allspice, or to taste

Cooking Directions

1. Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
2. Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
3. Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
4. Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

Nutrition Facts

• calories245.1
• carbohydrateContent54.2 g
• fatContent3.8 g
• fiberContent11.6 g
• proteinContent6.5 g
• saturatedFatContent0.8 g
• sodiumContent544.7 mg
• sugarContent16.4 g