Creamy Red Kuri Squash Soup
Creamy, heart-warming and delicious red kuri squash (hokkaido pumpkin) soup that is perfect for fall.
Servings: 6
Ingredients
- 1 Red Kuri Squash or Hokkaido Pumpkin
- 4 Carrots
- 1 Medium onion
- 1 inch long piece of Ginger (or to taste)
- 1-2 tbsp Olive oil
- 4 ½ cups Water (or more if preferred)
- ½ tsp Salt (or to taste)
- Black pepper (to taste)
Instructions
- Cut the red kuri squash in half, remove the seeds, peel it and chop into 1-2 inch sized pieces. Set aside.
- Peel and chop the carrots, onion, and finely mince the ginger.
- Heat a medium soup pot and add olive oil.
- Add onions, carrots, and ginger and sauté for 4-5 minutes.
- Add the pumpkin and pour water into the pot. Enough to barely cover the pumpkin. Bring to boil, reduce heat, cover and simmer for 12-15 minutes.
- Remove from heat and blend using the immersion blender. Add salt and pepper and blend again. Add more water if you want the soup to be less thick.
- Serve hot.