Wednesday, January 07, 2015

Spicy Kabocha Tomato Soup

Friends that know me won’t be surprised that my first recipe of the New Year is a homemade soup… this time it’s Spicy Kabocha Tomato Soup… On these cool, wet, and dreary days we can have during the Winter on the West Coast, I often eat soup at noon and for snacks and at dinner. 

I love the comfort and warmth that spooning into a thick and tasty homemade soup brings.  This one fills that need quite nicely.  It’s simple and you likely have the ingredients on hand. It is vegan, but if you want, you could make it paleo by using a bit of turkey or beef broth in place of the water.

I am sure that a butternut squash or an ambercup squash would sub quite nicely for the kabocha that I used. They are about the same texture.  Even a sweet potato would work, but of course that raises the calorie count and therefore the Weight Watchers P+ values considerably. You decide.  The squash I used yielded almost 3 cups of cooked flesh.

You could prepare the squash a  day or so ahead of making the soup and keep it in the fridge if you like.  Then just put it all together in about an hour when you want to make soup.  Mmmmmm.  I know you are gonna love this as much as I do.

Spicy Kabocha Tomato Soup

Spicy Kabocha Tomato Soup
Makes 6 one-cup servings.
  • 1 medium size kabocha squash
  • 1 – 28 ounce can diced tomatoes (946 ml)
  • 1 cup water
  • 3 cloves garlic, peeled, smashed and minced
  • 2 Tbs curry powder
  • 1 cup sliced white onion
  • coconut oil or spray to coat soup pot
  • salt and pepper to taste
  1. Wash the kabocha squash. Then cut in in half horizontally and remove the seeds. Bake it in the oven, cut sides up for 45 minutes at 350°F.  Allow to cool about half an hour and then remove the peel and cut the flesh into large chunks.
  2. Coat the inside of your soup pot with coconut oil, about 1 tsp, or use a spray.
  3. Place the onions and garlic into the soup pot over MEDIUM heat and cook about 10 minutes till translucent. Do not allow them to brown.
  4. Add the squash chunks and contents from the can of tomatoes along with 1 cup of water and up to 2 Tbs of curry powder and stir altogther.
  5. Bring the soup to a boil, then lower heat, cover and allow to simmer for 45 minutes.
  6. Remove from heat and allow to cool about 15 minutes. Blend in batches or with your immersion blender.  It will be very thick.
  7. Serve with salt and pepper to taste.  Garnish with yogurt or sour cream if desired.
Per serving without garnish.
Weight Watchers P+ = 0. *
Calories ; Protein 2g; Carbohydrate 17g; Fat 1g; Fibre 3g.

The only item that actually needs to be counted here is the coconut oil and 1 tsp divided amongst 6 servings is negligible.  The vegetables are zero P+.


  1. Looks delicious and easy, just what I am looking for! Thanks for sharing!

  2. This looks amazing! Tomato soup and squash, I love both of those but never had them combined.

  3. Yum I love curry in my soups. We are doing soups and stews all month for Meatless Monday hope to see you there.

  4. I feel like the only blogger on the planet that hasn't tried kabocha. LOL. I'm not sure I even know what one looks like.

  5. Yum that looks and sounds delicious! I have never heard of Kabocha squash is that easily found in the produce section?


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