As with many of my recipes on the blog, this Indian Kabocha & Lentil Soup was the result of a happy accident at the grocery store. As I absentmindedly picked through the gourds in the produce section, I grabbed what I had thought to be an acorn squash. When I got home, I realized that the acorn squash looked… off. I really wasn’t sure what I had purchased and I placed the odd gourd on our kitchen counter. I had no idea what to do with it! Days passed and the next time I went to the store, I browsed by the same section in the produce department. I found that I had actually bought a kabocha squash and when I got home, decided to do some research.
A quick Google search taught me that kabocha tastes like a cross between a sweet potato and a pumpkin… perfect for fall soup! After learning how to cut, roast, and peel a kabocha squash, I set to work on creating this recipe for lunch! Jason is a huge fan of this dish and topped his bowl with spicy Sriracha sauce. Yum!
Give this recipe a try and let me know what you think of kabocha squash! Be sure to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. You can also let me know how this recipe goes by leaving a comment below. I can’t wait to see how this delicious homemade soup turns out for you!
Indian Kabocha & Lentil Soup
- 1 kabocha squash cut into quarters and deseeded
- 1 tbsp olive oil
- salt and pepper to taste
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 red onion diced
- 1 tbsp ginger garlic paste
- 1 jalapeno pepper seeded and finely chopped
- 1 tsp cumin ground
- 1 tsp coriander
- ½ tsp turmeric
- ½ tsp paprika
- 1 cup urad dal lentils
- 15 oz can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 2 tbsp lime juice
- ½ tsp sea salt
- ½ tsp black pepper
- crushed red chili flakes optional
- Preheat oven to 400°F. Place squash on a baking tray, pulp-side up. Brush with olive oil, salt, and pepper. Bake for 30-35 minutes until soft and tender.
- In a large dutch oven, heat olive oil over medium heat. Add mustard and cumin seeds. Heat for 2-3 minutes, until toasted and popping.
- Add onion, ginger garlic paste, and jalapeno. Cook and stir for 5-6 minutes until ingredients are tender and fragrant.
- Add cumin, coriander, turmeric, paprika, urad dal, tomatoes, and vegetable broth to the pot. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes. The dal lentils should be tender before moving on to the next step.
- Remove kabocha from oven and cut away from skin. Chop into bite-sized pieces and add to pot.
- Stir in lime juice, salt, black pepper, and crushed red chili flakes. Serve hot and enjoy!
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