The scoop on this recipe…
Get ready for the most simple, delicious, healthy recipe! Kabocha Squash Soup is one of my favorite recipes to make when winter rolls in to Belo Horizonte. It’s creamy, sweet, and reminds me of a lunch-appropriate version of the infamous pumpkin spice latte. Is your mouth watering yet? But maybe there is one question on your mind…
Kabocha Squash… what is that??
Maybe you’re familiar with this variety of squash or maybe, like me, you never heard of it before. Comically enough, I’ve been cooking with Kabocha squash for more than four years without ever knowing exactly what it was! I just assumed it was a weird acorn squash because that’s what holds the closest resemblance.
In fact, it wasn’t until I did some research for this recipe that I learned the English name for what Brazilians simply call, “Abóbora,” or pumpkin. In this case, “Abóbora” usually refers to Japanese Pumpkin or Kabocha Squash, part of the winter squash family. However the same word is used in conversation to desccribe other types of squash and pumpkins.
What does it taste like?
Kabocha squash is creamy and sweet. Also, you may often taste some nutty and buttery notes. It combines so well with popular autumn spices such as cinnamon and nutmeg. One of my favorite ways to cook this squash is to roast it, first face down in a covered dish with a tiny bit of water, and then face up and uncovered with some butter, sugar and cinnamon. It’s one of the simplest ways to eat Kabocha but arguably one of the most delicious! My son loves to eat this pumpkin. So when I roast it, I scoop a few spoonfulls out of the middle, let it cool, and give it to him. Voila! Easy baby food recipe!
Notes on this Kabocha Squash Soup…
You’ll notice this recipe doesn’t include any dairy ingredients. I created this with the vegan, whole food plant based folks in mind! So I hope you enjoy! And even if you aren’t vegan, give this soup a try. It’s rich and creamy even though it doesn’t have a drop of cream.
How did I accomplish this?
Oats. Yep! I discovered a way to make milk and cream out of oats and water. It’s stupid simple! Depending on your ratio of oats to water you’ll end up with a thicker or thinner consistancy. All you have to do is soak the oats in water for at least thirty minutes, blend for two or three minutes on high, and then strain through a cheese cloth. Pronto! This is my go-to “cream” any time I make a vegan recipe.
The key to making this soup with the best flavor is to add the seasoning when you pressure cook the pumpkin, toasting all spices before you add the water. Other than this detail, the rest of the recipe is just about as simple as it gets!
Kabocha Squash Soup - Sopa de Abóbora
A vegan, whole-food, plant-based soup that's simple and healthy as it is flavorful! Great for nippy autumn and winter days!
- FOR THE OAT CREAM:
- 3 Cups Water
- 3/4 Cups Oats
- FOR THE SQUASH:
- 1 Whole Kabocha Squash
- 1/4 teaspoon Cinnamon Powder
- 1/2 teaspoon Turmeric Powder
- 1 Tablespoon White Granulated Sugar
- 2 Cups Water
- Step 1 Combine the water and oats in your blender pitcher, cover and leave to soak while you prepare and pressure cook the squash.
- Step 2 Cut the squash in half. Next, peel the squash with a well-sharpened pairing knife or sturdy vegetable peeler. Next, cut the squash into 1 1/2 inch cubes.
- Step 3 Now toast the cinnamon and turmeric in the bottom of your pressure cooker with just a drop or two of coconut oil. Follow with the squash, sugar, and water. Cook on full pressure for 15 minutes.
- Step 4 Toward the last five minutes of pressure cooking, blend the oats and water for 2-3 minutes. Strain through a cheese cloth into a pitcher and set aside.
- Step 5 Once the squash is cooked, use the quick release valve to break the suction seal on the pressure cooker and remove the lid.
- Step 6 Stir in your oat cream and then transfer the entire soup to the blender for a final buzz.
- Step 7 Serve your soup with toasted nuts, bread, crackers, a baby leaf salad, or whatever suits your fancy!