If you’re craving a comforting and nutritious meal, this Kabocha Curry Cashew Soup recipe is about to become your new favorite! It’s the perfect blend of sweet kabocha squash, rich coconut milk, and cozy curry spices, with a crunchy pumpkin seed topping for an extra burst of flavor. Does it get any more delicious?
Seriously, this healthy curry soup is to die for. Warm, creamy, and packed with nutrients, this isn’t just another soup recipe – it’s a nourishing, soul-warming meal that’ll keep you coming back for more.
Not to mention it’s gluten-free and dairy-free, which means it’ll work well for a crowd. Every time I make it, I’m blown away by how easy, rich and flavorful it is.
HEALTH BENEFITS OF THIS KABOCHA CURRY CASHEW SOUP WITH PUMPKIN SEED TOPPING
I’ll start by saying that kabocha squash isn’t just delicious—it’s full of fiber, vitamins A and C, and antioxidants that keep your skin, immunity, and digestion in check. It’s also naturally sweet and creamy, which makes it the perfect base for this soup, in addition to the nutrient-rich, protein-packed bone broth.
And the cashews? They’re packed with healthy fats, protein, and magnesium, which help support heart health and keep you feeling full and energized. This combo makes the soup not only tasty but also super nourishing!
The full-fat coconut milk in this recipe helps create that rich, velvety-smooth texture that’s totally irresistible. And did you know that coconut milk is also a great source of medium-chain triglycerides (MCTs)? These fats are known for supporting brain health and providing a quick source of energy. Love that for all of us!
For extra crunch, flavor, and nutrients, I top the soup with heart-healthy roasted pumpkin seeds that are seasoned with curry powder and sea salt, and a drizzle of yogurt or coconut cream. Trust me, these toppings really take the soup to the next level!
REASONS YOU’LL LOVE THIS PLANT-BASED CURRY SOUP RECIPE (It’s That Good; Promise!)
Trust me when I say, once you try this Kabocha Curry Cashew Soup, it’ll become a regular in your recipe rotation. It’s gluten-free, dairy-free, and 100% comforting, so you can enjoy it guilt-free. Plus, all those health benefits for a bonus!
Making this soup is a breeze, and it never fails to hit the spot! You’ll roast the squash, onions, and garlic, then blend it with the bone broth, soaked & drained cashews, and a touch of curry powder (+ salt and pepper) for that cozy, spiced flavor. Then, you’ll simmer it all together with the coconut milk.
The result is a silky-smooth, creamy soup that’s perfect for any occasion. And of course, don’t forget to top it with the easy-to-make roasted pumpkin seed topping—and that coconut cream drizzle, for good measure.
Whether it’s for a cozy night in or meal prepping for the week, this incredibly versatile soup has got you covered. Enjoy it as a light meal on its own, or pair it with some crusty gluten-free bread or a fresh salad for a more substantial dinner.
Keep this recipe on hand (you’ll be thankful you did) and tag me on IG or let me know in the comment section below when you make it. Hope you enjoy!
INGREDIENTS YOU’LL NEED:
- Raw cashews
- Kabocha squash
- Yellow onion
- Garlic cloves
- Extra-virgin olive oil
- Organic chicken bone broth (Kettle & Fire is one of my favorites)
- Curry powder
- Sea salt
- Freshly ground black pepper
- Full-fat coconut milk
- Drizzle of yogurt or coconut cream (optional topping)
Pumpkin Seed Topping:
- Extra-virgin olive oil
- Raw pumpkin seeds
- Curry powder
- Sea salt
HOW TO MAKE KABOCHA CURRY CASHEW SOUP (GLUTEN-FREE & DAIRY-FREE)
Preheat the oven to 400°F.
In a medium bowl, cover cashews with boiling water and allow to soak while you prep and roast your kabocha squash.
Cut the kabocha squash in half and scoop out the seeds. On a sheet pan, drizzle the inside of the squash with olive oil and place cut side down on the pan. Place the quartered onion and garlic cloves around the squash, drizzle with a little more olive oil and place in the oven to roast for about 40 minutes, until the kabocha squash is soft.
Remove the sheet pan from the oven and allow the vegetables to cool slightly. Drain the water from the cashews.
When the kabocha squash is cool enough to handle, scoop out the flesh and place it in a blender along with the onions, garlic, cashews, bone broth, curry powder, salt and pepper. Blend until smooth.
Pour the soup into a large saucepan with the coconut milk and bring to a simmer to warm through and allow the flavors to meld together.
To make the pumpkin seed topping, heat olive oil in a sauté pan over medium heat. Add the pumpkin seeds, curry powder and salt and stir to combine and toast the seeds, about 2-3 minutes.
Serve the soup topped with pumpkin seeds and a drizzle of yogurt or coconut cream.
To Store:
Allow the soup to cool before storing in an airtight container in the fridge for up to 2-3 days, or in the freezer for up to 2-3 months. When reheating, be sure to stir well, as the texture may change slightly after freezing.
RECIPE SUBSTITUTIONS & QUESTIONS
Here are a few substitutions and ways you can customize this Kabocha Curry Cashew Soup recipe to fit your preferences:
- Butternut Squash: If you can’t find kabocha squash, butternut squash is a great alternative. It has a similar sweetness and creamy texture when cooked.
- Pumpkin: Fresh pumpkin or canned pumpkin can also be swapped in for kabocha squash if you’re craving a more classic flavor.
- Almonds, Macadamia Nuts, or Sunflower Seeds: If you’re not a fan of cashews, try using one of these options instead. For a different nutty flavor and texture, the almonds or Macadamia nuts will work (just make sure to blend well especially if you use almonds!). For a nut-free option, sunflower seeds are a great substitute that still provides some healthy fats and a nice texture.
- Almond, Cashew or Oat Milk, or Heavy Cream (for non-dairy-free): while almond and cashew milks won’t be as rich or creamy as the coconut milk, they still work for dairy-free options. If dairy is not a concern, option to use heavy cream (or half-and-half) for a richer texture.
- Vegetable Broth or Chicken Broth: whether it’s based on dietary preference or what you already have on hand, swap the chicken bone broth for either of these alternatives. Find out more about the differences between bone broth, broth and stock HERE in this blog post.
- Sunflower Seeds, Chopped Nuts, or Toasted Chickpeas: option to try either of these substitutes pending dietary needs or preferences.
Note: I haven’t yet tested with any of these, but share below if you do!
IS KABOCHA SQUASH THE SAME AS PUMPKIN?
Kabocha squash, often called Japanese pumpkin, has a sweeter, denser texture compared to the typical pumpkin. It works well for soups due to its smooth texture when cooked. If you can’t find Kabocha squash, you can substitute with pumpkin or butternut squash, though the flavor and texture may vary slightly.
WHY ADD CASHEWS TO SOUP?
Adding cashews to a puréed soup adds richness and body. It also bumps up the health benefits and adds protein, helping to provide more lasting energy.
MORE HEALTHY SOUP RECIPES YOU’LL LOVE:
Shredded Chicken Verde Bone Broth Soup
Roasted Tomato Basil Soup and Grilled Cheese
Rich & Creamy Potato and Leek Soup
Kabocha Curry Cashew Soup (Gluten-Free & Dairy-Free)
Ingredients
- 1 cup raw cashews
- 1 medium kabocha squash
- 1 yellow onion, quartered
- 3 garlic cloves, peeled
- 1 tablespoon extra-virgin olive oil
- 2 cups organic chicken bone broth, (Kettle & Fire is one of my favorites)
- 1 teaspoon curry powder
- 1 ½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 1 can full-fat coconut milk
- Drizzle of yogurt or coconut cream (optional topping)
Pumpkin Seed Topping
- 1 tablespoon extra-virgin olive oil
- ½ cup raw pumpkin seeds
- ¼ teaspoon curry powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, cover cashews with boiling water and allow to soak while you prep and roast your kabocha squash.
- Cut the kabocha squash in half and scoop out the seeds. On a sheet pan, drizzle the inside of the squash with olive oil and place cut side down on the pan. Place the quartered onion and garlic cloves around the squash, drizzle with a little more olive oil and place in the oven to roast for about 40 minutes, until the kabocha squash is soft.
- Remove the sheet pan from the oven and allow the vegetables to cool slightly. Drain the water from the cashews.
- When the kabocha squash is cool enough to handle, scoop out the flesh and place it in a blender along with the onions, garlic, cashews, bone broth, curry powder, salt and pepper. Blend until smooth.
- Pour the soup into a large saucepan with the coconut milk and bring to a simmer to warm through and allow the flavors to meld together.
- To make the pumpkin seed topping, heat olive oil in a sauté pan over medium heat. Add the pumpkin seeds, curry powder and salt and stir to combine and toast the seeds, about 2-3 minutes.
- Serve the soup topped with pumpkin seeds and a drizzle of yogurt or coconut cream.
To Store:
- Allow the soup to cool before storing in an airtight container in the fridge for up to 2-3 days, or in the freezer for up to 2-3 months. When reheating, be sure to stir well, as the texture may change slightly after freezing.
