This spicy red kuri soup is a creamy vegan and gluten free squash soup made with red kuri squash. Roasted red kuri squash is transformed into a velvety soup with jalapeño spice and hints of curry flavor from cumin, turmeric, and ginger, all rounded out with a splash of a coconut milk and lime juice. It’s a filling and warming soup that is perfect for using up multiple kinds of winter squash (or even pumpkin puree) and stores well for meal planning. If you’re looking for winter soups, spicy soups, or pumpkin soups, this is the recipe to try!
If you’re looking for more delicious vegan and gluten free soups, try this turnip and white bean soup or this red lentil coconut soup!
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Everyone is obsessed with pumpkin-flavored everything in the fall, but many don’t branch out to try different squashes. A red kuri squash offers a sweet, nutty flavor, reminiscent of chestnuts, and is paired with spice from jalapeños for a little heat.
While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures!
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Spicy Red Kuri Soup
This spicy red kuri squash soup is creamy, warming, and packed with flavor! An easy, cozy recipe perfect for fall and winter meals.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Category: Appetizer, Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Soy Free, Vegan, Vegetarian
Ingredients
2 small/1 kg red kuri squash (or other small pumpkin, see notes)
3 tbsp/45ml olive oil, divided
1 large/180g yellow onion, diced
2 cloves/10g garlic, minced
1 tbsp/20g/1” fresh ginger, peeled and minced
1 medium/40g jalapeno, minced
1 tsp/2g ground cumin
1 tsp/2g ground turmeric
1 tsp/2g ground coriander
½ – 1 tsp/3-6g salt, divided
3 cups/705ml vegetable broth
1/2 cup/120ml coconut milk (full-fat preferred)
1–2 tbsp/15-30ml lime juice
Instructions
Preheat oven to 400°F/200C. Line a rimmed baking sheet with foil or parchment.
Wash the squash and trimmed the stem and base off. Cut in half and scoop out seeds.
Cut in quarters or eighths and toss with 2 tbsp/30ml olive oil. Place on lined baking sheet.
Roast for 20-30 minutes until easily pierced with a fork. Remove from the oven and allow to cool slightly.
Remove the skin and mash the flesh. You should end up with about 3 cups/800g.
Dice the onion. Mince the garlic, ginger, and jalapeno. For less spice, remove the veins and seeds of the jalapeno.
Heat remaining 1 tbsp/15ml olive oil over medium. Add onion and garlic and cook for 5 minutes, stirring regularly, until onion is translucent.
Add the ginger and jalapeno. Cook for 1 minute.
Add the cumin, turmeric, coriander, and ½ tsp/3g salt. Stir to coat everything.
Add the squash and broth and stir.
Cook for 10 minutes, stirring occasionally, until everything is hot and fragrant.
Remove from heat and use an immersion blender to puree until very smooth. A regular blender can be used, but the soup should be cooled slightly first.
Stir in coconut milk. Taste and add salt as needed. Add lime juice to taste.
Serve with a drizzle of coconut cream, thinly sliced jalapenos, toasted pumpkin seeds, or chopped cilantro.
Will keep for 5 days in the fridge or frozen for up to 1 month.
Ingredient Substitutions For This Spicy Red Kuri Soup
How To Make Spicy Red Kuri Soup
Preheat oven to 400°F/200C. Line a rimmed baking sheet with foil or parchment.
Wash the squash and trimmed the stem and base off. Cut in half and scoop out seeds.
Cut in quarters or eighths and toss with 2 tbsp/30ml olive oil. Place on lined baking sheet.
Roast for 20-30 minutes until easily pierced with a fork. Remove from the oven and allow to cool slightly.
Remove the skin and mash the flesh. You should end up with about 3 cups/800g.
Dice the onion. Mince the garlic, ginger, and jalapeno. For less spice, remove the veins and seeds of the jalapeno.
Heat remaining 1 tbsp/15ml olive oil over medium. Add onion and garlic and cook for 5 minutes, stirring regularly, until onion is translucent.
Add the ginger and jalapeno. Cook for 1 minute.
Add the cumin, turmeric, coriander, and ½ tsp/3g salt. Stir to coat everything.
Add the squash and broth and stir.
Cook for 10 minutes, stirring occasionally, until everything is hot and fragrant.
Remove from heat and use an immersion blender to puree until very smooth. A regular blender can be used, but the soup should be cooled slightly first.
Stir in coconut milk. Taste and add salt as needed. Add lime juice to taste.
Serve with a drizzle of coconut cream, thinly sliced jalapenos, toasted pumpkin seeds, or chopped cilantro.
Will keep for 5 days in the fridge or frozen for up to 1 month.
More Hearty Soups
Sweet Potato Lentil Stew– While technically a stew and not a soup, this sweet potato lentil stew still deserves a place here. It’s heart, full of protein, and tastes incredible. It is vegan, gluten free, and soy free.
Creamy Mushroom Wild Rice Soup– A comforting, hearty meal that works beautifully as a comfort soup recipe. With tender wild rice, sautéed mushrooms, and a thick, chowder-style broth, this vegan and gluten free main dish soup delivers richness without dairy, nuts, or soy.
