Kabocha squash and sweet potato soup

    43 min

    This vegan kabocha squash and sweet potato soup spiced with garam masala and garnished with fried onions is a filling dinner option during the colder months.

    2 people made this

    Serves: 2 

    • Fried onions
    • 2 tablespoons finely ground cornmeal
    • 2 tablespoons plain flour
    • 1/2 teaspoon herbal salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 onion, sliced
    • vegetable oil, or as needed
    • Soup
    • 250g kabocha squash, cubed
    • 1 sweet potato, sliced
    • 1 carrot, sliced
    • 3 cloves garlic, minced
    • 1 bay leaf
    • 120ml soya milk
    • 1 teaspoon garam masala
    • salt and ground black pepper to taste

    Prep:25min  ›  Cook:18min  ›  Ready in:43min 

    1. Combine cornmeal, flour, herbal salt and pepper in a bowl. Dredge onion slices in cornmeal mixture.
    2. Heat oil in a large pan over medium heat. Cook coated onions, turning occasionally until golden brown, 3 to 5 minutes.
    3. Bring a large pot of water to the 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 soya 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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