Kabocha White Bean Soup
This easy roasted Kabocha White Bean Soup is a hearty and flavorful soup, with flavors of fresh ginger and smoked paprika. Perfect for warming up on cold day!
Servings 6
Equipment
- Immersion blender or regular blender
Ingredients
Roasted Kabocha
- 1 small kabocha or Japanese pumpkin
- 2 tablespoon olive oil
- pinch of salt and pepper
Soup
- 1 tablespoon olive oil
- ½ small onion chopped
- 3 garlic cloves chopped
- ¾ teaspoon salt + more to taste
- 1 teaspoon cumin
- 2 teaspoon fresh grated ginger
- ½ teaspoon smoked paprika
- 3-4 cups vegetable broth
- 15.5 oz can great northern beans
- 2 cups chopped kale
Instructions
Roasted kabocha
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment paper to make clean up easier. Set aside
- Use a sharp knife to cut kabocha in half through the stem. Remove seeds with a spoon and save for roasting , if desired.
- Carefully cut each half into wedges 2-3 inches in thickness.
- Place on prepared sheet pan. Drizzle with olive oil. Sprinkle with salt.
- Bake for 25-35 minutes or until a fork easily pierces the flesh.
- Cool enough to handle. Cut away skin and chop into 1 inch pieces. Set aside.
Soup
- In a large pot, heat oil over medium. Add olive oil.
- Once oil is hot, add chopped onion. Sauté until onion softens, about 5-7 minutes. Add garlic, cumin, ginger and smoked paprika. Sauté for 30 seconds longer.
- Add 3 cups of vegetable broth and ½ to ¾ of roasted kabocha. Use an immersion blender to blend until smooth and creamy. Add up to 1 cup more of vegetable broth as needed.
- To blend using a regular blender: Carefully transfer ingredients to blender cup. Leave the center portion of lid out or open the spout cover depending on model to prevent exploding. Cover the top with a clean kitchen towel and blend. Return to pot and continue with recipe.
- Simmer soup for 10 minutes. Taste and add additional salt, pepper or other spices to suit your tastes.
- Add white beans, remaining kabocha and chopped kale. Simmer for 10 minutes longer. Taste and adjust seasonings, if needed.
- Serve warm. Top with roasted seeds, if desired.
