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KOMI Spicy

Squash Soup

The KOMI Spicy Squash Soup is a nutritious delight, combining Kabocha Squash, low-sodium bone broth, and aromatic spices, delivering a velvety texture and vibrant flavor profile; topped with spiced pumpkin seeds, a dash of paprika, and a drizzle of chili oil. This soup is not only delicious but also a healthful indulgence.

YIELD: 4 cups

PREP TIME: 20 minutes

COOK TIME: 40 minutes

TOTAL TIME: 60 minutes


  • Kabocha Squash (cubed)

  • 1 Cup Low Sodium Bone or Vegetable Broth*

  • 1 Medium Yellow Onion (medium dice)

  • 2 tsps Dried Thyme

  • 1/4 cup Pumpkin Seeds

  • 1 tsp Ground Allspice

  • 1/4 tsp Cayenne Pepper

  • 1 tsp Komi Orange Chili Oil

    • any chili oil will match our bright Komi logo!


  1. Preheat the oven to 375 degrees F.

  2. Coat pumpkin seeds in cayenne pepper and 1/2 tsp of olive oil and roast for about 15 minutes or until they are golden brown. Set aside for garnish.

  3. In a soup pot with 1 tsp of olive oil, *sear squash, onion, dried thyme and allspice until lightly browned.

  4. To the soup pot add broth and enough water to cover all ingredients entirely.

  5. *Simmer soup until squash softens and blend it once it has cooled down.

  6. Return blended ingredients to the soup pot to reheat and serve.

  7. Top your soup with some of your spiced pumpkin seeds and about 1/4 teaspoon of Komi Orange chili oil and enjoy!

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Simplified Nutrition | Health & Well-being









1 Medium Soup Pot
1 Chef Knife
1 Blender
1 Sheet Tray


*When searing, your goal is to gain brown coloring on your food with high heat.
*When simmering, your goal is to maintain a gentle amount of bubbling in your liquid.

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