Name: Roasted Curried Sweet Dumpling Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Fusion
Ingredients: 2 pounds sweet dumpling squash (whole); 1 medium onion, sliced; 1 medium tomato, diced; 1 clove garlic or 1 tsp garlic paste; 1 inch ginger or 1 tsp ginger paste; 1–2 tablespoons olive oil; 1 tablespoon curry powder; ½ teaspoon cayenne pepper (optional); ¼ teaspoon black pepper; 2 cups vegetable broth; Salt to taste; Pumpkin seeds (optional, for topping); Pumpkin seed oil (optional, for topping); Additional curry powder, cayenne pepper, or black pepper (optional, for topping)

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Why You’ll Love This Recipe

Naturally Sweet and Flavorful: Roasting brings out the rich sweetness of the squash.
Healthy and Nourishing: Vegan, gluten-free, and low in calories.
Easy to Make: Simple steps and easy-to-find ingredients.
Customizable Heat: Adjust the spiciness to your taste.
Perfect for Meal Prep: Stores well and tastes even better the next day.
Comfort in a Bowl: Thick, smooth texture with deep savory spice.
Minimal Ingredients: Uses whole foods and pantry staples.
Elegant Yet Rustic: Ideal for both casual dinners and dinner parties.
Kid-Friendly: Naturally sweet flavors appeal to all ages.
Topping Options: Add crunch and richness with seeds or oil.

Roasted Curried Sweet Dumpling Squash Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

2 pounds sweet dumpling squash (whole)
1 medium onion
1 medium tomato
1 clove garlic or garlic paste
1 inch ginger or ginger paste
1–2 tablespoons olive oil
1 tablespoon curry powder
½ teaspoon cayenne pepper (optional)
¼ teaspoon black pepper
2 cups vegetable broth
Salt to taste

Topping Ideas:

Pumpkin seeds (optional)
Pumpkin seed oil (optional)
Curry powder, cayenne pepper, or black pepper

Directions

Roast the Squash:
Preheat the oven to 350°F (180°C). Cut the sweet dumpling squash in half, scoop out the seeds and fibers, and place on a parchment-lined baking tray. Roast for 30–40 minutes, depending on squash size, until fork-tender.
Cool the Squash:
Remove from oven and let the roasted squash cool for about 15 minutes. Once cool, scoop out the flesh into a bowl.
Prepare the Ingredients:
While squash is roasting, slice the onion, dice the tomato, and prepare the garlic and ginger (chop or use paste).
Sauté the Base:
In a pan, heat olive oil over medium heat. Sauté the onion until soft. Add tomatoes, stir, cover, and cook over medium-low heat until soft.
Spice It Up:
Stir in the garlic, ginger, curry powder, cayenne pepper (if using), and black pepper. Cook for a minute until fragrant.
Combine and Simmer:
Add the roasted squash pulp and vegetable broth. Season with salt. Cover and simmer for 5 minutes, stirring occasionally.
Blend the Soup:
Use an immersion blender to puree the soup until completely smooth. Alternatively, use a countertop blender in batches.
Serve:
Ladle into bowls and garnish with your choice of pumpkin seeds, pumpkin seed oil, or a sprinkle of spices.

Servings and timing

Servings: 2
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 10 minutes
Calories per serving: 278 kcal

Variations

Swap the Squash: Use butternut, acorn, or kabocha squash if sweet dumpling isn’t available.
Make It Creamier: Stir in a splash of coconut milk before blending for added richness.
Add Protein: Mix in cooked lentils or chickpeas for a heartier meal.
Spice Variations: Use Thai red curry paste instead of curry powder for a Southeast Asian twist.
Add Greens: Blend in some spinach or kale for a nutrient boost.
Roasted Garlic: Roast the garlic along with the squash for a deeper flavor.
Top with Yogurt: Add a swirl of vegan or regular yogurt for a creamy contrast.
Crunchy Toppings: Croutons or crispy chickpeas make excellent garnishes.
Smoky Flavor: Add a pinch of smoked paprika for depth.
Sweet Touch: Drizzle with maple syrup before serving for a sweet-savory flavor.

Storage/Reheating

Storage:
Allow soup to cool completely before storing. Refrigerate in an airtight container for up to 4 days.

Freezing:
Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:
Reheat on the stovetop over medium-low heat, stirring occasionally until hot. You can also microwave it in 1-minute intervals, stirring in between.

FAQs

What does sweet dumpling squash taste like?

Sweet dumpling squash has a mildly sweet, nutty flavor, similar to chestnuts and sweet potatoes.

Can I use canned squash instead?

Yes, but fresh roasted squash will give a deeper flavor. If using canned, make sure it’s plain and unsweetened.

Is this soup spicy?

It can be. The cayenne pepper adds heat, but it’s optional. You can omit it for a milder flavor.

Can I make this soup ahead of time?

Absolutely. This soup keeps well and actually tastes better after the flavors meld overnight.

Can I use water instead of broth?

Yes, but the soup will be less flavorful. Consider adding extra seasoning if using water.

How do I know when the squash is done roasting?

The flesh should be fork-tender and lightly browned around the edges.

What type of curry powder should I use?

Madras curry powder is recommended, but you can use any variety you prefer, including Thai or German blends.

Can I use a regular blender instead of a hand blender?

Yes, just be sure to let the soup cool slightly before blending to avoid steam buildup.

Is this recipe suitable for diabetics?

Yes, it’s diabetic-friendly due to its low glycemic load and high fiber content.

Can I double the recipe?

Definitely. Just make sure your pot is large enough and adjust the seasoning as needed.

Conclusion

This Roasted Curried Sweet Dumpling Squash Soup is a flavorful, nourishing, and versatile dish that brings comfort in every spoonful. With its natural sweetness, warm spices, and smooth texture, it’s the perfect way to enjoy seasonal squash while keeping things simple and healthy. Whether you’re meal prepping, entertaining, or just craving something cozy, this soup delivers.