Cream of Pumpkin Soup - Dan Buettner
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...
Ingredients
- 1⁄2 pound acorn or butternut squash, peeled, seeded, and cut into large chunks
- 1⁄4 cup chopped leeks (or onion)
- 1 tablespoon vegetable oil
- 1 3⁄4 cups unsweetened soy milk
- 1 teaspoon cumin seed
- 1 teaspoon dried turmeric
- 1 teaspoon salt, plus more if needed
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