Make Ahead

Kickin Squash Soup

December  1, 2016
0 Ratings
Photo by kali Hamm
  • Serves 2
Author Notes

I always think spicy when I think pumpkin soup, (no surprises there!) so this has got a bit of a heat. Bright orange, ginger and turmeric heat and a little chili for good measure. Just the thing to sooth your body and mind.

This soup is definitely full of flavour, if you prefer you can tone it down. But personally, I love it as it is. A winning and classic combination of flavours, yummm

All these elements, as well as tasting amazing, are super foods. There’s a lot of buzz about turmeric prized for it’s medicinal properties. which means it’s quite common to find it fresh in the shops now. Fresh has got a much brighter flavour than dried, so if you can get it, I recommend using over dried. It’s well known for aiding digestion, pain relief, full of antioxidants, as is ginger. Ginger also helps with nausea, is an anti-inflammatory, and again full of antioxidants.

So here you go. I roasted the pumpkin and garlic to bring out the caramel flavour. I like texture, so added some roasted veg. Toasted seeds or quick sautéed greens would also be a work very nicely.


What You'll Need
  • 2 tablespoons coconut oil
  • 1 small squash - I used red kuri - about 1kg whole
  • 4 cloves garlic
  • 2 carrot, diced
  • 1 small leek, washed and sliced
  • 1 small onion, sliced
  • 1 inch ginger
  • 1 inch turmeric
  • 1 red chilli, deseeded
  • 700 milliliters vegetable stock or water
  1. Cut your squash into wedges, deseed and place on a roasting tray with the unpeeled garlic cloves. Cover with 1 tablespoon of the coconut oil. Roast for about 30 minutes at 200c, until the squash is soft and has a nice colour.
  2. While your roasting, heat a medium saucepan, add the rest of the coconut oil. Add your leeks and onion, cook for 5 minutes until softened. Add the carrots, ginger, turmeric and chili to the pan, mix and cook for a couple of minutes. Add the stock, scoop the flesh of the pumpkin and garlic out of their skin and add. Cook on a low heat until everything is tender, about 10 minutes.
  3. Blitz in a high powered blender until smooth. Check for seasoning and that it’s the right thickness for you. Add a little water or stock if necessary.
  4. Top with your favourite roasted vegetables. Beetroot, cherry tomato, aubergine, cauliflower would all be lovely.
  5. Here I steamed beetroot until almost cooked, peeled, cut into wedges and slow roast at 160c, for an hour. The results are chewy and tender, along with the sweet burst of cherry tomato. Add these to the oven 20 minutes before the beetroot are ready. Enjoy!

See what other Food52ers are saying.

  • Kali
  • Tamara Nichols
    Tamara Nichols

2 Reviews

Tamara N. January 4, 2017
What kind of squash and how much!
Kali October 6, 2017
Sorry for my slow reply, I only just saw your message. I've updated the recipe.