A roasted pumpkin soup.

This is a vegetarian pumpkin soup. Roasting brings out the sweet and savory flavors and a creaminess in the squash. I use Japanese squash for the soup, although I imagine that it works just as well with other starchy squashes and pumpkins (or maybe even chestnut).

The soy sauce might make some folks double-take, but all it does is add to the savoriness, and doesn’t actually make anything taste like soy sauce.

Ingredients

  • 1 kabocha (Japanese squash)
  • 1 carrot
  • 1 medium onion
  • 6 US cups vegetable stock
  • 1 Tbsp butter (optional)
  • 1 Tsp soy sauce
  • A few Tbsp vegetable oil
  • Minced parsley, and/or curry powder to taste

Step 1 of 2 (Roasting the squash)

  1. Pre-heat the oven to 375 F.
  2. Meanwhile, cut up the squash into slices or cubes, add them to a baking tray, and coat them in vegetable oil.
  3. When the oven is done preheating, bake the squash for about 30-45 minutes, until they are tender and the edges start browning a bit.
  4. Remove from the oven and set aside.

Step 2 of 2 (The soup)

  1. Chop the onions and carrots (think mirepoix without celery).
  2. In a pan, melt butter into the oil, and saute the onions and carrots until translucent.
  3. Add the roasted squash chunks to the pan and crush them up until a chunky paste consistency.
  4. Add the vegetable stock and soy sauce. Add salt to taste.
  5. Simmer for five or ten minutes, breaking any chunks of squash apart (if desired).

Garnish with parsley and/or curry powder. The soup can be blended at the end for a smoother consistency.