Thick Kabocha Soup Recipe

Name: Thick Kabocha Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cornmeal; 1/4 cup all-purpose flour; 1/2 teaspoon seasoned salt (such as LAWRY'S(R)); 1/2 teaspoon ground black pepper; 1/4 onion, sliced; vegetable oil, or as needed; 2 cups cubed kabocha squash; 1 small Japanese sweet potato, sliced; 1 carrot, sliced; 3 cloves garlic, minced; 1 bay leaf; 1/2 cup soy milk; 1 teaspoon garam masala; salt and ground black pepper to taste

Servings: persons

1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon seasoned salt (such as LAWRY'S(R))
1/2 teaspoon ground black pepper
1/4 onion, sliced
vegetable oil, or as needed
2 cups cubed kabocha squash
1 small Japanese sweet potato, sliced
1 carrot, sliced
3 cloves garlic, minced
1 bay leaf
1/2 cup soy milk
1 teaspoon garam masala
salt and ground black pepper to taste

1
Combine cornmeal, flour, seasoned salt, and pepper in a bowl. Dredge onion slices in cornmeal mixture.
2
Heat oil in a large skillet over medium heat. Cook breaded onion, turning occasionally until golden brown, 3 to 5 minutes.
3
Bring a large pot of water to a boil. Add kabocha squash, sweet potato, carrot, garlic, and bay leaf; cook until kabocha squash is tender, about 10 minutes. Drain most of the water; discard bay leaf.
4
Mash kabocha squash mixture with a potato masher, adding soy milk, until mixture is the consistency of a thick soup. Stir in garam masala, salt, and pepper. Garnish with fried onions.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/4 cup cornmeal, 1/4 cup all-purpose flour, 1/2 teaspoon seasoned salt (such as LAWRY'S(R)), 1/2 teaspoon ground black pepper, and more.

Yes, Thick Kabocha Soup 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.

Thick Kabocha Soup

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