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.
- 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)
- Pre-heat the oven to 375 F.
- Meanwhile, cut up the squash into slices or cubes, add them to a baking tray, and coat them in vegetable oil.
- 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.
- Remove from the oven and set aside.
Step 2 of 2 (The soup)
- Chop the onions and carrots (think mirepoix without celery).
- In a pan, melt butter into the oil, and saute the onions and carrots until translucent.
- Add the roasted squash chunks to the pan and crush them up until a chunky paste consistency.
- Add the vegetable stock and soy sauce. Add salt to taste.
- 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.