Sherried Kabocha Soup with Spiced Pepitas Recipe

Name: Sherried Kabocha Soup with Spiced Pepitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pepitas or shelled pumpkin seeds; 1 Tbs. olive oil; 2 tsp. agave nectar; 1/2 tsp. smoked paprika; 1/2 tsp. salt; 2 Tbs. chopped cilantro; 1 Tbs. olive oil; 1 medium onion, thinly sliced (1 cup); 2 cloves garlic, minced (2 tsp.); 2 tsp. smoked paprika; 1 bay leaf; 2 Tbs. dry sherry; 1 1/2 lb. kabocha squash, peeled, seeded, and cut into 1-inch pieces; 2 cups low-sodium vegetable broth

Servings: persons

1/2 cup pepitas or shelled pumpkin seeds
1 Tbs. olive oil
2 tsp. agave nectar
1/2 tsp. smoked paprika
1/2 tsp. salt
2 Tbs. chopped cilantro
1 Tbs. olive oil
1 medium onion, thinly sliced (1 cup)
2 cloves garlic, minced (2 tsp.)
2 tsp. smoked paprika
1 bay leaf
2 Tbs. dry sherry
1 1/2 lb. kabocha squash, peeled, seeded, and cut into 1-inch pieces
2 cups low-sodium vegetable broth

1
To make Spiced Pepitas: Preheat oven to 350F.
2
Line baking sheet with parchment paper.
3
Toss together pepitas, olive oil, agave nectar, paprika, and salt in small bowl.
4
Spread on prepared baking sheet, and bake 10 to 12 minutes, turning occasionally.
5
Cool.
6
Break pepitas apart, and toss with cilantro.
7
To make Soup: Heat oil in large pot over medium-high heat.
8
Add onion, saute 5 to 7 minutes, then stir in garlic, smoked paprika, and bay leaf.
9
Cook 1 minute more.
10
Add sherry, and cook 2 minutes.
11
Add squash, vegetable broth, and 1 cup water.
12
Bring to a simmer, cover, and reduce heat to medium-low.
13
Cook 25 minutes, or until squash is tender.
14
Remove bay leaf, and puree soup in food processor or blender until smooth.
15
Season with salt and pepper, if desired.
16
Serve sprinkled with Spiced Pepitas.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup pepitas or shelled pumpkin seeds, 1 Tbs. olive oil, 2 tsp. agave nectar, 1/2 tsp. smoked paprika, and more.

Yes, Sherried Kabocha Soup with Spiced Pepitas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sherried Kabocha Soup with Spiced Pepitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions