Healthy, creamy, and delicious Hokkaido pumpkin curry soup flavored with ginger, coconut milk, and apple, that you will love! This Red Kuri squash soup is vegan, whole30, and paleo-friendly. It is also very easy to make, as it requires no peeling!
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This simple recipe is always my go-to recipe, especially during the colder winter months! It is everything you could ever ask for in a soup. Speaking of which, make sure to check out this orange carrot and ginger soup and my Instant Pot Potato and Leek soup, if you love soups as I do!
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Why You Will Love This Recipe
There are so many reasons to love this soup!
- this is an easy no-peel recipe which means you get to save loads of time!
- flavored with ginger, coconut milk, curry powder along with so many other wonderful ingredients, this creamy soup is definitely bound to be on rotation in your kitchen!
- it is vegan, whole-30, and paleo-friendly!
What is Hokkaido or Red Kuri Squash?
Red Kuri squash, also known as Hokkaido Pumpkin, is native to Japan and predominantly grown in the Hokkaido Island, hence the name.
- It belongs to the Hubbard squash group and was introduced in Japan in the 1870s.
- This winter squash which weighs on average about 500grams - 4kgs (so approximately 1-7 pounds), looks similar to a regular pumpkin but with a more lopsided shape.
- It is one of the easiest pumpkins or squash one can prepare, mostly due to the fact that you do not have to peel it. The cooked skin is edible and actually contains beta-carotene and vitamin A, making it very healthy.
- It has seen increasing popularity in the kitchen, where it is used in many recipes such as soups, stews, curries, and even desserts! It is normally available to buy in the market or supermarkets, somewhere between late summer to the end of winter.
Ingredients
This recipe uses simple and healthy readily available ingredients.
- Hokkaido pumpkin, also known as red Kuri squash - about two pounds or one kilo is all you require for this vegan recipe.
- apples - the apples give the soup a deliciously sweet note without being overbearing.
- ginger - has numerous health benefits. For example, it helps alleviate nausea and muscle pain. It also assists with digestion and helps reduce bloating.
- paprika - adds flavour and colour, and is rich in vitamin A.
- nutmeg - gives a nutty flavour and pairs up well with pumpkin or squash.
- curry powder - adds a spicy note or flavour. Has anti-inflammatory properties.
- onion - white or red onion is ok. I personally don't recommend using spring onion. If you have to use spring onion, then use the white sturdy part.
- olive oil - you can also use your preferred healthy cooking oil, such as avocado oil or coconut oil. I used olive oil for this recipe as it was what I had in my pantry at that time.
- vegetable broth - feel free to substitute the vegetable broth with water. When using store-bought vegetable broth, check on the salt first. Some brands normally contain a lot of salt or sodium which means you may have to use less salt compared to that required in the recipe.
- salt and pepper to taste -start with a little at a time; as you know, you can always add some more. Removing the salt is not as easy!
How to make Hokkaido Soup
This vegan Hokkaido cream soup is cosy and extremely delicious. The ginger and curry powder do add a tiny spicy note, without being too overpowering. The best part? No peeling!! Here is how to go about it:-
- Dice the onion and grate the ginger. Wash the pumpkin, slice it into halves and remove the seeds then slice it again into cubes. Wash the apples, remove the core and seeds then slice into quarters.
- In a pot, heat oil and fry the onion and ginger. Next, add the vegetable broth, cubed pumpkin, diced apple, sweet paprika powder, nutmeg, curry powder, coconut milk, salt, and pepper. Cover and allow it to simmer under medium heat for 20-30 minutes. Check on the Hokkaido soup once it hat cooked halfway and stir.
- Once cooked and tender, remove from the heat then blend everything together. Next, add the coconut milk and check again for salt and pepper. Feel free to add more water or vegetable broth, if the soup is too thick.
- Serve in bowls. You can garnish the soup with pumpkin seeds or pumpkin oil. This is however totally optional, the soup will still taste amazing without garnish.
Storage
You can store the uncooked pumpkin or the cooked soup as follows:-
Storing the uncooked hokkaido pumpkin
- To store your uncooked red Kuri squash or Hokkaido pumpkin once you have bought it from the market or supermarket, start by wiping the surface with a clean dry cloth. This will not only help get rid of any moisture that might be on the surface, but it will also prevent or slow down the build-up of mould.
- Next, slice it into chunks then transfer the pieces to an airtight bag or container and store in the fridge for about 3 days. The uncooked chunks can be kept in the freezer for up to 3 months.
Storing the cooked soup
Can you make this soup ahead? Most certainly. I love batch cooking it over the weekend and storing it for busy weeknights.
- It will keep in the fridge when stored in a suitable airtight container, for 4-5 days.
- It can be safely stored in the freezer in airtight freezer-friendly containers for 2-3 months.
Top Tip
- When buying pumpkins, check for dents and choose one that does not have much damage on the surface. Dents tend to reduce the time the pumpkin can be stored as they act as an entryway for micro-organisms that cause decay.
- Once you have cut the pumpkin before cooking, do not throw away the seeds. Rather, set them aside to use in other recipes, for example as a garnish.
Common Questions Related To This Recipe
Hokkaido pumpkin or red Kuri squash has a sweet flavour, typical of pumpkins. Cooking or roasting it with the skin on will give it a nutty and creamy flavour, similar to cooked chestnuts. They tend to be fleshy and juicy, making them suitable for use in making purees, soups, casseroles, salads, and cakes.
The answer is no. You do not need to peel Hokkaido. It is actually recommended to consume the skin as it is very nutritious. It contains a large amount of beta-carotene, which is what gives the squash its orange colour.
Try These Other Tasty Recipes!
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📖 Recipe
Hokkaido Pumpkin and Apple Soup
Equipment
Ingredients
- 1 kg Hokkaido pumpkin or about 2 pounds
- ½ kg sweet apples or approximately 1 pound
- grated ginger about a teaspoon
- 1 teaspoon sweet paprika
- ½ teaspoon nutmeg
- ½ teaspoon curry powder
- 1 onion medium-sized
- 1 litre vegetable broth
- 1 cup coconut milk
- 2 tablespoon oil (olive oil, coconut oil or avocado oil)
- pumpkin seeds or oil to garnish optional
- salt and pepper to taste
Instructions
- Dice the onion and grate the ginger. Wash the pumpkin, slice it into halves and remove the seeds then slice it into cubes. Wash the apples, remove the core and seeds then slice into quarters.
- In a large pot, heat oil and fry the onion and the ginger. Next, add the vegetable broth, cubed pumpkin, diced apple, sweet paprika powder, nutmeg, curry powder, salt, and pepper. Cover and allow it to simmer under medium heat for 20-30 minutes checking on it from time to time.1 kg Hokkaido pumpkin, ½ kg sweet apples, grated ginger, 1 teaspoon sweet paprika, ½ teaspoon curry powder, 1 onion, 1 litre vegetable broth, 2 tablespoon oil, salt and pepper to taste, ½ teaspoon nutmeg
- Once cooked and tender, remove from the heat then blend or process. Next, add the coconut milk and check again for salt and pepper. Feel free to add more water or vegetable broth, if the soup is too thick.1 cup coconut milk
- Pour into bowls and garnish the soup with pumpkin seeds or pumpkin oil. This is however totally optional, the soup will still taste amazing without garnish.pumpkin seeds or oil to garnish
- Serve this hokkaido curry soup with some bread or enjoy it as it is.
Notes
- When buying pumpkins, check for dents and choose one that does not have much damage on the surface. Dents tend to reduce the time the pumpkin can be stored as they act as an entryway for micro-organisms that cause decay.
- Once you have cut the pumpkin before cooking, do not throw away the seeds. Rather, set them aside to use in other recipes, for example as a garnish.
Nutrition
Let's keep the conversation going, let me know in the comments section below how your Hokkaido curry soup turned out. Perhaps you have tips to share? We are a community and I absolutely love hearing from you!!