Curried Kabocha Soup

curried kabocha soup
Curried Kabocha Soup; tomato salad; hard boiled eggs with Worcestershire sauce

Autumn is upon us, and the winter squash are rolling in with the last CSA pickups. I came across the curried pumpkin apple soup recipe that this is adapted from via Twitter user zestycook. Oh yeah, I finally folded and joined Twitter… you can find me here. There is so much food info and news to be found there! Just what I needed, another distraction. Anyway, on to the soup!

Curried Kabocha Soup
Adapted slightly from Curried Pumpkin and Apple Soup at


  • 2 T olive oil
  • 1 onion, chopped
  • 3 young celery stalks, chopped (1 or 2 large would work)
  • 3 small cloves garlic, minced
  • 1 1/2 T garam masala (I used closer to 2)
  • 1 t ground cumin
  • 1 t ground coriander
  • Pinch red pepper flakes
  • 1/2 t chili powder
  • 1 t minced ginger
  • 3 apples, peeled, cored, and chopped
  • 1/2 large kabocha squash, peeled and chopped
  • 2 veggie bullion cubes
  • 4 c water
  • 1 t cane sugar
  • 2 t black fig balsamic
  • salt to taste
  • freshly ground pepper to taste


  1. Saute onions and celery in oil until they soften, then throw in the garlic, garam masala, cumin, coriander, red pepper flakes, salt, and pepper, and cook a little longer to toast the spices (stirring often so they don’t burn)
  2. Add kabocha, apples, ginger, and chili powder, and cook a couple more minutes, stirring often
  3. Add water, bullion cubes, and sugar, and simmer until the kabocha is cooked through
  4. Puree in batches (unless you’ve got an immersion blender… I don’t!), being careful not to do too much at once (lest you burn yourself with an exploding volcano of hot soup!)
  5. Return pureed soup to the pot and add the fig balsamic, simmering on low for a couple more minutes
  6. Taste it and adjust the salt/pepper to your taste
  7. Serve with a spoon full of plain yogurt, creme fraiche, or sour cream (if your stir-in is on the sour side, you may want to use more sugar or less vinegar)

curried kabocha soup
Curried Kabocha Soup with a dollop of sour cream stirred in

Without stirring in something creamy, this soup is pretty thick. You could add more water or stock, or add cream to thin it out, and it would be great. I actually like the thick texture, but it’s a little less elegant than it would be if you added cream.

Also note that this was all about using what I had. I have no idea what kind of apples I used… I got them in my CSA share. Two were a pretty tart variety, and one was sweeter. The celery came via CSA as well, but it could be easily left out. …and if you have stock rather than bullion cubes, by all means use it!


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