Silky Kabocha Soup with Ginger & Toasted Sesame

"Kabocha Squash Soup with Ginger and SesameA creamy pumpkin soup infused with ginger and finished with toasted sesame seeds."

AWeill

creator

6/13/2025

date

servings

bookmarks

Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This creamy Kabocha squash soup blends naturally sweet, velvety pumpkin flavors with the warm zing of fresh ginger. Finished with nutty toasted sesame seeds, it’s a comforting and aromatic bowl perfect for chilly days or elegant starters. Easy to prepare and rich in nutrients, this soup highlights the vibrant orange hue and earthy notes of kabocha, balanced by a subtle Asian-inspired twist.

soup vegan autumn creamy asian healthy

Related Recipes

Creamy Carrot Delight Soup

8/18/2023Arthithilaru

Cozy Cinnamon Apple Butternut Squash Soup

12/15/2024jadeyrue15

Creamy Spiced Butternut Squash Bliss

10/21/202424severnside

hide ads

Comments

Name: Silky Kabocha Soup with Ginger & Toasted Sesame
Yield: 4
Ingredients: 2 lbs kabocha squash (about 1 medium), peeled, seeded, and cubed; 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 4 cups vegetable broth; 1 cup coconut milk (or heavy cream for richness); 1 tablespoon soy sauce (or tamari for gluten-free); Salt and black pepper, to taste; 2 tablespoons toasted sesame seeds; Optional garnish: chopped green onions or fresh cilantro

No comments yet.