Sometimes it amazes me how easy it is to transform a plain vegetable into a delicious meal, such as this curried vegetarian pumpkin soup. During the winter, I usually stock up on kabocha squash when it’s in season. I steam the squash instead of baking it, just like we do in China. I cook a lot in batches and freeze the portions that I don’t use immediately. Then I use the squash in salad, or sometimes simply serve it as a side. When I came back from Chattanooga last week it was cold and rainy in Austin. I desperately needed some comforting soup to warm me up, but my fridge was empty. I suddenly remembered the frozen kabocha squash so I made this pumpkin soup with the few ingredients I had on hand. The results really surprised me!
The soup was super rich, a bit spicy and sweet, and bursting with flavor. I used fresh aromatics and some curry powder for the seasoning, with a pinch of salt and no sugar at all. How magical! I drank two big bowls and felt so full and satisfied. I love using kabocha squash for home cooking, because it is naturally sweeter than pumpkin and does not require extra sugar. But the recipe is rather flexible and you can try any type of pumpkin or winter squash at home, such as leftover roasted squash or pumpkin from a can. Simply serve the soup with some bread, and you’ll have a full, hearty meal in no time.
More vegetarian winter warmer recipes
Lemongrass Pumpkin Porridge (Tinutuan) Vegetarian Pho Noodle Soup Easy Vegetarian Lentil Stew Palak Paneer Recipe (Spinach Curry with Cheese) Vegetarian Hot and Sour Soup
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
