JAPANESE PUMPKIN CURRY SOUP
As the air turns crisp and the leaves begin to fall, there’s nothing quite like a warm, comforting bowl of soup to embrace the coziness of the season. Today, I’m excited to share with you a recipe that combines the earthy sweetness of Japanese pumpkin with the fragrant spices of curry—Japanese Pumpkin Curry Soup. This fusion of flavors brings out the best of both worlds: the mild sweetness of the kabocha pumpkin and the warmth of curry, making it the perfect dish to warm your soul on a chilly day.
What is Japanese Pumpkin (Kabocha)?
Japanese pumpkin, also known as kabocha, is a winter squash that differs significantly from the traditional American pumpkin. While American pumpkins are larger, have a thinner skin, and are typically used for carving or making sweet dishes like pies, kabocha is smaller and has a denser, sweeter flesh. Its flavor is often described as a cross between a pumpkin and a sweet potato, with a creamy texture that blends beautifully into soups and stews. The skin of kabocha is also edible once cooked, adding an extra layer of flavor and nutrients to any dish.
Key Ingredients for Japanese Pumpkin Curry Soup
Here’s what you’ll need to create this flavorful soup:
- Kabocha Pumpkin: The star of the dish, kabocha’s sweetness perfectly complements the savory curry spices.
- Squash: You can use butternut squash or acorn squash as a secondary option to kabocha for added sweetness and texture.
- Packaged Japanese Curry Mix: A convenient, pre-made blend of spices that provides the distinctive flavor of Japanese curry. It usually includes a mixture of curry powder, garam masala, and a touch of sweetness.
- Onions & Garlic: Provide a flavorful foundation for the soup.
- Ginger: Fresh ginger adds a slight heat and enhances the aromatic notes of the curry.
- Vegetable or Chicken Broth: Serves as the soup base.
- Salt and Cane Sugar: Used to adjust the seasoning, enhancing the overall taste.
- Ground Cumin: Adds a warm, earthy flavor that complements the curry spices.
Substitutions and Variations
- Kabocha Pumpkin: If you can't find kabocha, you can substitute with butternut squash or acorn squash. Both have a similar texture and sweetness, though kabocha is a bit starchier.
- Vegetable or Chicken Broth: For a richer flavor, you can substitute vegetable broth with a bone broth or add a little miso paste for an umami boost.
- Garnishes: You can top this soup with toasted pumpkin seeds for crunch, a drizzle of extra coconut milk for added creaminess, or fresh cilantro to give it an herby finish.
Conclusion
This Japanese Pumpkin Curry Soup is the perfect way to celebrate fall while incorporating flavors from Japanese cuisine. The creamy kabocha, fragrant curry, and savory onion & garlic make this soup an absolute treat that can be enjoyed as a light lunch or a cozy dinner. Try it out and let me know what you think!
If you make this recipe, be sure to share your creations with me on Instagram or leave a comment below! I’d love to hear how you enjoyed it or what variations you made. Stay cozy, and happy cooking!
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Japanese Pumpkin Curry Soup brings out the best of both worlds: the mild sweetness of the kabocha pumpkin and the warmth of curry, making it the perfect dish to warm your soul on a chilly day.
- 1 kabocha (Japanese pumpkin)
- 1 squash
- 1 whole onion
- 1 garlic bulb
- 2 tbsp olive oil
- 2 1/2 cups vegetable broth
- 1 block Japanese curry mix (packaged)
- 1/2 tsp grated ginger
- 1 tsp salt
- 1 tbsp cane sugar
- 1 pinch cumin
Slice off the kabocha head and remove the pumpkin seeds. Also, slice squash in half and remove seeds.
Remove the head of the garlic bulb, drizzle olive oil onto the body, and wrap with aluminum foil.
Place the kabocha and squash into a baking dish with an onion that is chopped into large chunks. Drizzle with olive oil and place the wrapped garlic into the dish. Bake at 375 degrees for 1 hour and 45 minutes or until toothpick can be pierced through.
After baking is complete, remove the skin from the kabocha and squash and place into a saucepan. Add in the garlic flesh by squeezing the garlic and also add in the onions into the pan.
Pour in vegetable broth and use an immersion blender to blend everything together until smooth in texture.
A blender can also be used if an immersion blender is not accessible.Add in a cube block of the Japanese curry mix and stir to incorporate. Allow the soup to simmer at medium low heat for 10 minutes.
Season with salt, cane sugar, and a pinch of cumin. Stir to blend together.
Serve warm with pumpkin seeds and basil on top with a side grilled cheese (optional).
- Blending: After the pumpkin has softened, use an immersion blender to puree the soup directly in the pot for a smooth texture. Alternatively, transfer the mixture to a regular blender in batches. Be cautious when blending hot liquids—let them cool slightly before blending to avoid accidents.
- Adjusting Consistency: If you prefer a thicker soup, simmer it longer to reduce the liquid. For a thinner consistency, add more broth or coconut milk.
- Seasoning: Adjust the salt and sugar to taste. Start with a small amount and add more as needed, keeping in mind that the curry roux already contributes to the soup's saltiness.
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