Creamy Red Kuri Squash Soup
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Course
Main Course, Soup
Creamy Red Kuri Squash Soup
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Creamy, heart-warming and delicious red kuri squash (hokkaido pumpkin) soup that is perfect for fall.
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Ingredients
- 1 red kuri squash or Hokkaido pumpkin
- 4 carrot
- 1 onion medium
- 1 inch ginger or to taste, long piece
- 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.
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