Carrot Ginger & Kabocha Squash Soup



1 lb carrots, chopped

1/2 kabocha squash, roasted

1 small sweet onion, chopped

1 tbsp fresh ginger, minced


1 clove garlic, minced

2 tsp turmeric

1 tsp cumin

1/2 tsp cinnamon 

4 cup vegetable broth

1/2 cup coconut milk

Salt and pepper to taste 

Pepitas (pumpkin seeds) 


To roast kabocha squash, slice into 1/2 inch thick pieces and arrange on a baking sheet lined with parchment paper. Lightly toss in extra virgin olive oil and sea salt. Bake at 400 F for ~30 min, flipping slices half way.


To start the soup, pour 1 cup of vegetable broth in a large pot and bring to a boil. Add in sweet onions and garlic and simmer for about 5 min.

Add carrots, ginger, turmeric, cumin, pinch of salt and pepper, and remaining broth. Cover and simmer for 30 min or until carrots are fully cooked.

Turn off heat and allow soup to cool.

Transfer into blender and add in roasted kabocha squash, purée until smooth.

Return soup back to pot and stir in coconut milk and cinnamon.

Simmer for another 5-10 min, seasoning with salt and pepper to taste.

Garnish with a slice of roasted kabocha, well washed carrot tops and pepitas!

jamie mok