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Thai Roasted Kabocha Soup

This Thai roasted kabocha soup is perfect for including different vegetables and flavors into our diet. This soup is creamy, full of delicious flavors and textures.
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Prep Time 10 mins
Cook Time 45 mins
0 mins
Total Time 55 mins
Course Soup
Cuisine Thai
Servings 4 people
Calories 486 kcal


  • blender
  • baking sheet


  • 1 Kabocha squash halved and seeded
  • 3 tablespoons coconut oil
  • 1 medium onion roughly chopped
  • 3 cloves garlic
  • 1 tablespoon ginger roughly chopped
  • 1 teaspoon turmeric ground
  • 1 teaspoon ground cumin
  • 1 can 13.5 oz coconut milk
  • 3 cups water or vegetable broth
  • 1 tablespoon red Thai curry paste * optional
  • 1 teaspoon salt

For serving

  • 1/2 cup fresh cilantro chopped
  • 1/4 cup minced fresh mint
  • 1/4 cup chives finely chopped
  • 1/4 cup roasted peanuts chopped


  • Preheat the oven to 350ºF
  • Cut the squash in half, remove the seeds, turn it upside down and roast for 40 minutes or until soft.
  • In a stockpot, sauté the onion, garlic, and ginger over medium heat in the coconut oil. When they start to brown, spoon out the squash flesh and add to the pot with the spices, the red curry paste if using. Add the coconut milk and the vegetable broth. Leave about 5 minutes and when it starts to boil, add the salt, blend with an immersion blender or blender.
  • If you use a blender, blend in batches if needed.
  • Taste and adjust seasoning if necessary.
  • For serving
  • Serve in bowls top with fresh chopped herbs and feshly sqeezed lemon juice.



Serving: 250grsCalories: 486kcalCarbohydrates: 34gProtein: 8gFat: 40gSaturated Fat: 31gSodium: 1355mgPotassium: 1218mgFiber: 7gSugar: 11gVitamin A: 4405IUVitamin C: 36mgCalcium: 115mgIron: 4mg
Keyword cocina thai vegana, kabocha soup, roasted kabocha thai soup, roasted squash soup


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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