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Creamy Red Kuri Squash Soup
Creamy, heart-warming and delicious red kuri squash (hokkaido pumpkin) soup that is perfect for fall.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course, Soup
Cuisine:
American, German
Keyword:
broccoli and sausage soup, Hokkaido, Pumpkin
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.