Kabocha Soup with Spiced Pepitas

13 60 119
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 6
Kabocha Soup with Spiced Pepitas
Health Rating


1/3 tbsp Agave nectar (syrup)
1 leaf Bay leaf
2 tbsp Cilantro (coriander) (chopped)
2 clove(s) Garlic (minced)
1 squash Kabocha squash (seeded, chopped)
2 tbsp Olive oil
1/2 tsp Paprika
1/2 cup Pumpkin seeds (pepitas)
1/2 tsp Salt
2 tbsp Sherry, dry
2 cup Vegetable stock/broth (low-sodium)
2 tbsp White wine (or dry sherry)
1 medium Yellow onion (thinly sliced (1 cup))


To make Spiced Pepitas (pumpkin seeds): Preheat oven to 350°F. Line baking sheet with parchment paper. Toss together pumpkin seeds, olive oil, agave nectar, paprika, and salt in small bowl. Spread on prepared baking sheet, and bake 10 to 12 minutes, turning occasionally. Cool. Break pepitas apart, and toss with cilantro.

To make the Soup: Heat oil in large pot over medium-high heat. Add onion, sauté 5 to 7 minutes, then stir in garlic, smoked paprika, and bay leaf. Cook 1 minute more. Add sherry, and cook 2 minutes. Add squash, vegetable broth, and 1 cup water. Bring to a simmer, cover, and reduce heat to medium-low. Cook 25 minutes, or until squash is tender.

Remove bay leaf, and purée soup in food processor or blender until smooth. Season with salt and pepper, if desired. Serve sprinkled with Spiced Pepitas.

Nutrition Facts

Per Portion

Calories 119
Calories from fat 52
Calories from saturated fat 14.9
Total Fat 5.8 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 7.2 g
Cholesterol 0
Sodium 518 mg
Potassium 340 mg
Total Carbohydrate 14.1 g
Dietary Fiber 2.9 g
Sugars 3.6 g
Protein 2.0 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 1.4

Energy sources