Spicy Kabocha Squash And Adzuki Bean Soup

5 from 1 reviews

This is unique looking and tasting soup is pungent, savory and really, really comforting!


  • 1/2 cup dried adzuki beans
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 pound kabocha squash or acorn squash (peeled, seeded and chopped bite size)
  • 5 1/2 cups water
  • 1 tablespoon chili paste such as sambal oelek
  • 1 4-inch square kombu (dried kelp) (optional)
  • 4 ounces watercress (chopped)
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon goji berries (optional )
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce


  1. Place adzuki beans in a pot with 3 cups water and bring to a boil. Lower heat and simmer for 45 minutes. Drain beans and leave them in the strainer.
  2. In a large pot over medium high heat, add olive oil and when oil is hot, add squash and salt and cook for 8-10 minutes, until squash is caramelized and golden brown. Transfer squash to a bowl and set aside.
  3. In the same pot over medium heat, add water, kombu, adzuki beans and sambal oelek. Stir, bring to a boil and lower the heat to a simmer. Cover and cook for 20 minutes on low.
  4. Add watercress, cover and cook for 10 minutes.
  5. Put half of the cooked kabocha squash in a blender along with 1/3 cup water. Blend until smooth and add to the soup pot along with the remaining kabocha squash, pumpkin seeds, goji berries, fish sauce and soy sauce.
  6. Stir, season with salt and pepper and serve hot.

Keywords: recipe, vegetarian, appetizer, healthy

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