This year was my first attempt at growing Red Kuri Squash, an attractive Japanese pumpkin that can be eaten with the skin. I got about 5 little pumpkins out of one plant and have been enjoying the flavor. I just had one tasty red teardrop left and it was time for soup experiments! After adding a little this and a little that, it turned into a lovely soup that had my brother finishing the dregs straight out of the pot for dessert. The ginger gives it a gentle warmth, while the brightness of the lemon and pear complements the creamy pumpkin base. My tummy is still purring with satisfaction.
1 Red Kuri squash or sugar pumpkin
1 medium onion
2 tbsps vegetable oil
1/2 tsp salt
1/4 cup white wine
5 cups water
1/4 tsp fresh grated ginger
3 tablespoons brown sugar
1 large pear
Juice and zest of 1 lemon
Cinnamon, nutmeg to taste
Roast the pumpkin in the oven at 400°F for about 45 minutes or until a knife easily pierces the pumpkin. Allow the pumpkin to cool down a little, then scoop out the seeds and chop into chunks. (If using a sugar pumpkin, make sure to remove the skin.)
Mince the onion and saute with the oil in a pot until translucent.
Add the white wine. Then add the pumpkin to the pot, cover with water, and add the salt, sugar, and ginger. Allow the soup to simmer for 5-10 minutes.
Puree the soup using an immersion blender or do it in batches using a regular blender. Chop the pear into matchsticks and add to the soup. Add the lemon juice and zest and season to taste with cinnamon and nutmeg.
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