creamy kabocha soup


(6-8 servings)


  • onion (1/2)

  • leek (1)

  • fennel (1 bulb)

  • apple (1/2)

  • ginger (1 teaspoon grated)

  • kabocha (1)

  • ghee

  • nutmeg



  • Cut kabocha in half, remove the seeds and cut into pieces (kabocha skin is thin, edible and full of fiber). Toss with some extra virgin olive oil and roast in 425 F oven for about 30 minutes or until soft and golden brown.

  • While kabocha is roasting, saute onion, leek, fennel, and apple in 2 tablespoons ghee over medium heat. Once the mixture has softened, add 1-2 teaspoons grated ginger and 6 cups water or vegetable stock.  


  • Add the roasted kabocha to the pot, put the lid on and simmer over low heat for about 10 minutes. 


  • Puree the soup using a blender. If the soup is too thick, add water or vegetable stock. Season with salt, pepper, some nutmeg and serve.

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