Cream of Pumpkin Soup

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Okinawans make this soup from kabocha, or Japanese pumpkin—a good substitute is acorn or butternut squash. The result is a silky, slightly sweet soup that takes about 20 minutes to whip up if you have an immersion blender or food processor. You can also make this in a flash with canned pumpkin puree, which is usually a blend of pumpkin and orange squash.

Total Cook Time: 30 minutes | Makes 2 Servings

Source: The Blue Zones Kitchen


½ pound acorn or butternut squash, peeled, seeded, and cut into large chunks

¼ cup chopped leeks (or onion)

1 tablespoon vegetable oil

1 3/4 cups unsweetened soymilk

1 teaspoon cumin seed

1 teaspoon dried turmeric

1 teaspoon salt, plus more if needed


  1. Place a steamer tray into a pot with about 2 inches of water. Bring water to a boil and steam squash until soft, about 15 minutes.
  2. In a soup pot, stir-fry leeks in vegetable oil until soft but not browned, about 3-4 minutes.
  3. Add soy milk, steamed squash, and spices and simmer for 15 minutes.
  4. Blend all together with an immersion blender or in a food processor
  5. (in batches, if necessary) until smooth. Add salt to taste.