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Roasted Kabocha Squash Soup

This roasted kabocha squash soup features tender, caramelized squash blended into a smooth, velvety base enriched with smoky spices. Topped with toasted pumpkin seeds for a crunchy contrast, it presents a warm, earthy appearance with a vibrant orange hue. The final dish is a comforting, richly flavored soup with a balanced silky texture and layered flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small kabocha squash halved, seeds removed
  • 2 tablespoons olive oil for roasting
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika for depth
  • 2 cups vegetable broth or more as needed for thinning
  • to taste salt and pepper
  • ¼ cup pumpkin seeds to toast as garnish
  • 1 tablespoon olive oil for toasting seeds

Equipment

  • Baking sheet
  • Heavy-bottomed pot or Dutch oven
  • Immersion blender or regular blender

Method
 

  1. Preheat your oven to 400°F (200°C). Place the halved kabocha squash on a baking sheet, drizzle with a tablespoon of olive oil, and sprinkle with a pinch of salt. Roast for about 40-45 minutes until the flesh is tender and caramelized around the edges.
  2. While the squash roasts, heat a heavy-bottomed pot over medium heat. Add a tablespoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds, until it begins to turn golden and aromatic.
  3. Once the garlic is fragrant, add smoked paprika and stir for 15 seconds to toast the spices, releasing their smoky aroma.
  4. Carefully scoop the roasted squash flesh into the pot, discarding the skins. Stir to combine the spices and garlic evenly with the squash, creating a fragrant mixture.
  5. Pour in the vegetable broth, then bring the mixture to a gentle simmer. Let it cook for about 10 minutes to let the flavors meld and the soup thicken slightly.
  6. Using an immersion blender or carefully transferring the soup in batches to a blender, puree until smooth and creamy. Return to the pot if using a stand blender.
  7. Stir the soup well, taste, and season with salt and pepper as needed to enhance the flavor. Adjust thickness with additional vegetable broth if desired.
  8. While the soup finishes, toast the pumpkin seeds in a small pan with a teaspoon of olive oil over medium heat, stirring frequently until golden and crispy, about 3-4 minutes.
  9. Serve the hot soup topped with the toasted pumpkin seeds, adding a final drizzle of olive oil or a sprinkle of smoked paprika if desired for extra flavor and visual appeal.
  10. Enjoy your cozy, fall-inspired roasted kabocha squash soup, perfect for chilly days and comforting gatherings.

Notes

Roast the squash until deeply caramelized for the best flavor. Adjust seasoning to your taste, and feel free to add a splash of apple cider vinegar for brightness or a dash of smoked paprika for extra smoky depth.