Thick Kabocha Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Thick Kabocha Soup Recipe). Filling and healthy, this soup is good for winter. This recipe uses the Japanese versions of pumpkin and sweet potato which are slightly different from North American varieties. Japanese pumpkin (kabocha) has a really great green skin and the sweet potatoes are yellow with a thin purple skin. You can alter the vegetables according to what's in season and what you can find, but root vegetables work best.

Brief

Prep 25 mins

Cook: 18 mins

Total: 43 mins

Servings: 2

Yield: 4 cups

Thick Kabocha Soup Recipe

Ingredients

¼ cup cornmeal

¼ cup all-purpose flour

½ teaspoon seasoned salt (such as LAWRY'S®)

½ teaspoon ground black pepper

¼ onion

sliced

vegetable oil

or as needed

2 cups cubed kabocha squash

1 small Japanese sweet potato

sliced

1 carrot

sliced

3 cloves garlic

minced

1 bay leaf

½ cup soy milk

1 teaspoon garam masala

salt and ground black pepper to taste

Soup, Stew and Chili

Directions

Step 1

Combine cornmeal flour seasoned salt and pepper in a bowl. Dredge onion slices in cornmeal mixture.

Step 2

Heat oil in a large skillet over medium heat. Cook breaded onion turning occasionally until golden brown 3 to 5 minutes.

Step 3

Bring a large pot of water to a boil. Add kabocha squash sweet potato carrot garlic and bay leaf; cook until kabocha squash is tender about 10 minutes. Drain most of the water; discard bay leaf.

Step 4

Mash kabocha squash mixture with a potato masher adding soy milk until mixture is the consistency of a thick soup. Stir in garam masala salt and pepper. Garnish with fried onions.

Nutritional Information

Thick Kabocha Soup Recipe

Servings Per Recipe:2

Calories: 522.6

% Daily Value *

Protein: 7.8g 16%

Carbohydrates: 59.4g 19%

Dietary Fiber: 6.9g 28%

Sugars: 10.1g

Fat: 29.6g 46%

Saturated Fat: 3.9g 19%

Vitamin A Iu: 16014.4IU 320%

Niacin Equivalents: 5.1mg 39%

Vitamin B6: 0.5mg 34%

Vitamin C: 21.1mg 35%

Folate: 121.4mcg 30%

Calcium: 105.9mg 11%

Iron: 3.4mg 19%

Magnesium: 67.7mg 24%

Potassium: 899.1mg 25%

Sodium: 405mg 16%

Thiamin: 0.5mg 55%

Calories From Fat: 266.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.