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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 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Course: Main Course , Soup
Cuisine: German , American

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

    Cup of Yum
  1. Cut the red kuri squash in half, remove the seeds, peel it and chop into 1-2 inch sized pieces. Set aside.
  2. Peel and chop the carrots, onion, and finely mince the ginger.
  3. Heat a medium soup pot and add olive oil.
  4. Add onions, carrots, and ginger and sauté for 4-5 minutes.
  5. 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.
  6. 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.
  7. Serve hot.