Photo: Reformation Health

Photo: Reformation Health

Please note. This post is not a paid post although Milk & Eggs provides me with gift cards so that I can present my personal healthy selections and recipes to you. I do not however get paid by Milk & Eggs, so the opinions and thoughts expressed here are entirely my own. If you’re inspired by this post, use my discount code JKCOACH for $15 off of your orders over $35 and you will also get FREE delivery! I do not make commissions on your orders or get paid by Milk & Eggs, I just love this service and hope you do too!

I anticipate Fall’s cooler weather change all year. Despite growing up just minutes from the beach, I’ve always been more of a cool weather/mountain range kind of gal (hence my 4 year stint at CU-Boulder for my undergrad degree). 

One of the best parts of cool weather is the return to warm, hearty food like soups and curries. This dish combines the best of both. A light but filling soup with warming curry spices, and the anti-inflammatory benefits of Turmeric and Ginger. If you can’t have BrothRx delivered to your area just add 1tsp each of ground turmeric and ground ginger to the soup recipe below.

Kabocha Squash, the Asian cousin to the European pumpkin - is superior in texture and flavor (at least in my opinion). It’s firm flesh holds up well in stir-fries and curries, and it has a distinct taste that I prefer to European pumpkins.

Kabocha squash is also an excellent source of beta-carotene, owing to it's bright orange flesh, which can be converted to vitamin A in the body. Vitamin A is important for healthy white blood cells, vibrant eyes, skin and hair, and is good for immunity - much needed as we head into cold & flu season. 

Note: You can easily make this recipe vegetarian/vegan. Just replace the Ghee with Avocado Oil, and replace the Bone Broth with vegetable stock.


Serves 4

- High-Speed Blender (like this one, or this one)

- 1 Kabocha Squash

- 1/2 Yellow Onion, chopped

- 1/2T Fourth & Heart Garlic Ghee (or sub fat of your choice)

- 1 Can Light Coconut Milk

- 1C Bone Broth (I use Broth RX Ginger-Turmeric Bone Broth, use the code RH15 for 15% off!)

- 1T Curry Powder (or more to taste)

- 2tsp Garlic Powder

- 2tsp Smoked Paprika

- 1/4-1/2tsp Cayenne Pepper

- 1/2 Barely Bread Baguette

- 1/2T Fourth & Heart Garlic Ghee (or sub fat of your choice)

- Chopped Parsley

- Pomegranate Seeds

- Salt & Pepper


- Preheat oven to 415 degrees. Line a baking sheet with foil, and spray with Fourth and Heart (or cooking spray of your choice)

- Trim the ends of the Kabocha Squash (stem add bottom) and then split the Kabocha Squash lengthwise.

- Place the Kabocha Squash halves seed side down on the baking sheet, and bake for 25-25 minutes until fork tender. Remove from oven and set aside to cool, but keep the oven on.

- Cut 1/2 of a Barely Bread baguette into small cubes. Place on the same baking sheet as the pumpkin and drizzle with 1/2T melted Garlic Ghee. Place the baking sheet in the oven, and set a timer for 15 minutes. Toss and the bake for another 5 minutes.

- In the meantime, in a heavy bottomed or cast iron skillet (preferred), heat the other 1/2T Garlic Ghee. Once melted, add the onions and cook until translucent, then remove from heat and season generously with salt and pepper.

- One the Kabocha Squash has cooled, scoop out the seeds with a spoon and discard. Then scoop the orange flesh out of the pumpkin shell into a large high-speed blender.

- Add the sautéed onion, spices, coconut milk, and bone broth. 

- Blend on high for 3-5 minutes until completely smooth and creamy. Taste, adding salt and pepper as needed to season.

- Serve in pretty soup bowls, garnishing with the Barely Bread croutons, pomegranate seeds and parsley.