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Before you jump to Spicy Kabocha Squash Soup recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.
For the most part, people have been trained to think that “comfort” foods are bad for the body and must be avoided. Often, if your comfort food is a sugary food or another junk food, this is true. Other times, however, comfort foods can be completely nourishing and it’s good for you to consume them. There are several foods that basically can boost your moods when you consume them. If you seem to be a little bit down and in need of an emotional pick me up, try several of these.
Your mood can truly be helped by green tea. You knew it had to be mentioned in this article, right? Green tea has a lot of an amino acid referred to as L-theanine. Studies prove that this specific amino acid can actually induce brain waves. This helps improve your mental energy while simultaneously making the rest of your body more relaxed. You likely already knew how easy it is to be healthy when you consume green tea. And now you are aware that green tea can help raise your mood too!
Now you realize that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Go with these tips instead!
We hope you got benefit from reading it, now let’s go back to spicy kabocha squash soup recipe. You can have spicy kabocha squash soup using 13 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Spicy Kabocha Squash Soup:
- Provide 1/2 Kabocha squash
- Use 3 slice Bacon
- Use 1/2 to 1 tablespoon Butter
- Prepare 1 Onion or shallot
- Prepare 200 ml Water
- Provide 250 ml Low-fat heavy cream
- Prepare 100 ml Milk
- Get 1 to 2 teaspoons Garam masala, curry powder
- Prepare 1 tbsp Grated ginger
- You need 1/2 tsp Nutmeg
- You need 1 dash Cinnamon
- Prepare 1 add after tasting Salt
- Get 1 dash Paprika powder to finish
Instructions to make Spicy Kabocha Squash Soup:
- Melt the butter in a pot and sauté the chopped shallots. Add the bacon and continue sautéing.
- Microwave the kabocha squash for about 8 minutes, remove the peel and seeds, and cut into bite sized pieces. Sauté the ginger and kabocha squash, add enough water to cover, and simmer.
- When the kabocha squash is tender, cool it down a bit. Puree in a blender or pass through a chinois or sieve. Return the puree to the pan, add the cream and milk and heat through.
- Add the garam masala, nutmeg and cinnamon, and season with salt. Ladle into soup bowls, sprinkle with some paprika on top, and serve.
- Instead of adding the bacon in Step 1, you can fry it until crispy and scatter it on top to serve.
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