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Katsu pumpkin soup recipe

Katsu pumpkin soup recipe

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Created by The Tesco Recipes team

Make this easy soup that’s brimming with good-for-you garlic, ginger, chilli and veggies. Perfect for keeping in the freezer for when hunger (or lurgy) hits! The crispy topping isn't essential but does make it extra tasty. See method

Ingredients

  • 2 small culinary pumpkins, cut into wedges (approx. 1.4kg or use 1 large butternut squash)
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 5cm piece ginger, peeled and finely chopped
  • 1 tbsp mild curry powder
  • 1 vegetable stock cube made up to 750ml
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • crispy chilli oil, to serve (optional)
  • fresh coriander leaves, to serve

For the crispy topping

  • 1 stale bread roll, torn into croutons
  • 1 tsp vegetable oil​
  • 1 tbsp crispy onions
  • 1 tbsp sesame seeds
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1125kj
    270kcal     14%

  • Fat

    14g 21%

  • Saturates

    2g 11%

  • Sugars

    14g 16%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 26.6g Protein 6.2g Fibre 4.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Put the pumpkin wedges on a baking tray and drizzle over 1½ tbsp of oil. Season, then roast for 30 mins or until the flesh is soft and lightly golden. 
  3. Meanwhile, to make the topping, put the bread roll croutons on a small baking tray, drizzle with the 1 tsp oil, then toast in the oven for 5 mins until golden. Set aside. 
  4. Heat the remaining ½ tbsp oil in a large casserole dish. Add the onion, garlic and ginger and gently sweat for 10 mins over a medium-low heat until softened. Stir in the curry powder and fry for a minute or two more. 
  5. Once the squash is tender and cool enough to handle, scoop the flesh from the wedges into the casserole dish. Add the stock, soy sauce and honey and simmer gently for 10 mins. Using a hand blender, blitz until you have a smooth consistency. Keep warm or decant into an airtight container for freezing. 
  6. Mix the croutons with the remaining topping ingredients in a small bowl. 
  7. Divide the soup between bowls and sprinkle over the crouton topping. Drizzle with the chilli oil (if using) and scatter over the coriander to serve.

Freezing and defrosting guidelines

Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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