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Kabocha Coconut Soup (3 Ingredients)

This vibrant Kabocha Coconut Soup is rich, naturally sweet, fragrant and creamy. It's simple to make and only contains 3 ingredients! 
Course Side Dish, Soup
Cuisine Asian, Japanese
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 4
Calories 265kcal
Author Michelle

Ingredients

  • 1 kabocha squash ripe
  • 1 can coconut milk
  • 1 ½ C water

Instructions

Roast the kabocha:

  • Preheat the oven to 400°F/204°C.
  • Wash the kabocha and carefully poke a few holes on the surface of the squash with a sharp knife.
  • Wrap the kabocha in aluminum foil.
  • Place the kabocha onto a large baking tray.
  • Roast at 400°F/204°C for about 90 minutes, or until fork tender. (Depending on the size of the kabocha).
  • Remove the kabocha from the oven and let cool before peeling the skin off and removing the seeds.

Make the soup:

  • Add the kabocha squash to a high-powered blender (I'm using the Instant Ace Nova blender).
  • Pour in 1 can of coconut milk and 1 ½ C water.
  • Press the SOUP function button and let it blend and heat up.

If using a regular blender:

  • Blend the soup until smooth.
  • Pour the soup into a pot and cook over medium heat, until heated through.
  • Ladle into bowls and serve immediately.
  • Garnish with some pumpkin seeds if you like.

Nutrition

Calories: 265kcal | Carbohydrates: 22g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 998mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3076IU | Vitamin C: 29mg | Calcium: 83mg | Iron: 4mg