Red Kuri Squash Soup Recipe

5 from 4 reviews

A delicious and healthy pumpkin soup


  • 2 lb /900 gr Hokkaido squash cubes
  • 1 medium onion, finely chopped
  • some vegetable broth (3 flu oz./90 ml)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 inch piece of ginger, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper pepper
  • 25 flu oz./750 ml milk
  • 8 flu oz./236 ml whipping cream/heavy cream


  1. In a large saucepan or pot, sauté onions and Hokkaido pumpkin cubes in hot olive oil for three minutes, stirring occasionally.
  2. Add vegetable broth and let it come to a boil.
  3. Reduce heat to simmer.
  4. Cover and cook about 20 minutes.
  5. Add milk and cream.
  6. Purée with a hand blender.
  7. Taste with lemon juice, ginger, salt and pepper.
  8. Garnish with some cream and pumpkin seeds before serving.


  • Tip 1: Serve it with some whole grain bread
  • Tip 2: The sweet red kuri squash soup can be frozen for up to 2 months
  • Tip 3: You can replace ginger with curry powder