Swich | Recipes - Cream of Pumpkin Soup
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Cream of Pumpkin Soup

Okinawans make this soup from kabocha, or Japanese pumpkin—a good substitute is acorn or butternut squash. The result is a silky, slightly sweet soup that takes about 20 minutes to whip up if you have an immersion blender or food processor. You can also make this in a flash with canned pumpkin puree, which is usually a blend of pumpkin and orange squash.

Makes 2 servings | Active Time: 30 minutes | Total Time: 30 minutes
Makes 2 servings | Active Time: 30 minutes | Total Time: 30 minutes
Step 1: Making the Soup
  • 1⁄2 pound (225 g) acorn or butternut squash, peeled, seeded, and cut into large chunks
  • 1⁄4 cup chopped leeks (or onion)
  • 1 tablespoon vegetable oil
  • 1 3⁄4 cups unsweetened soy milk
  • 1 teaspoon cumin seed
  • 1 teaspoon dried turmeric
  • 1 teaspoon salt, plus more if needed

Place a steamer tray into a pot with about 2 inches of water. Bring water to a boil and steam squash until soft, about 15 minutes.

In a soup pot, stir-fry leeks in vegetable oil until soft but not browned, about 3-4 minutes.

Add soy milk, steamed squash, and spices and simmer for 15 minutes.

Blend all together with an immersion blender or in a food processor (in batches, if necessary) until smooth. Add salt to taste.

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