Katsu Pumpkin Apple Soup

What in the PSL is that?

Am I the only one in the PNW that has never had a PSL? For all my non American readers out there, I'm talking about a Pumpkin Spice Latte. The most requested, most advertised drink on the market today. And I am sorry to be questioning every PSL lover out there, but does the drink even contain an ounce of pumpkin?! I did add the elaborate spice list for all the overachievers like me. For the ones that like to make their own spice mix for no specific reason other than making your life harder (but it is secretly more delicious). For all the other folk, any Japanese Katsu spice mix will do for this recipe.

Serving: 5

Time: 60 min (incl 45 min oven time)

Ingredients:

Katsu Spice:

• 1 cinnamon stick

• 1 star anise

• 1 1/2 tbsp turmeric - 20g

• 1 tbsp cumin - 14g

• 1 tbsp coriander - 12g

• 1/2 zested orange - 10g

• 1 tsp fenugreek seeds - 5g

• 1 tsp fennel seeds - 5g

• 3/4 tsp cayenne pepper - 4g

• 1/2 tsp garlic powder - 3g

• 1/2 tsp ginger powder - 3g

• 1/2 tsp allspice - 2g

• 1/2 tsp cardamom powder - 2g

• 1/2 tsp cloves - 2g

• 1/3 dried thyme - 2 g

• 1/3 nutmeg - 2 g

• 1/3 black pepper - 2g

• 2 leaves bay leaves

For The Oven:

• 1 kabocha squash

• 1/2 red onion

• 1 full garlic bulb

• 2 bell peppers

• 1 jalapeño

• 1 medium apple (I used Pink Lady)

• 2 tbsp olive oil

• 3 tbsp Japanese Katsu curry powder

• 2 tbsp Salt

Soup Base:

• 3 cups vegetable broth - 750ml

• 1 block silken tofu

Toppings:

• Air-fried kabocha squash

• 1 tbsp olive oil

• Salt and pepper to taste

• Toasted pepitas (pumpkin seeds)

• Optional garnish: chili oil

Instructions

1. Add all your spice in a spice grinder (or coffee grinder) this should leave you with more than you need for the soup. Use it for a Katsu Curry, add it to some roasted veggies or use it for the next soup you're creating.

2. Preheat the oven to 425°F (220°C). Cut the kabocha squash in half, then deceed both sides (I personally left the peel on, choose according to your liking).

   Chop the one half in small cubes and set aside (we are using this as a topping for the soup).

   For the other half, chop the squash in large chunks. Then roughly chop; bell peppers, half red onion, apple, and jalapeno. Spread on a large lined baking tray. Cut a full garlic bulb in half and place it face open on the same baking tray.

3. Drizzle with olive oil, sprinkle with Katsu curry powder, and salt. Massage the vegetables with the spice until evenly spread out.

4. Roast for 45 minutes, or until the squash and veggies are deeply caramelized and tender. The apple should be soft and slightly golden, the garlic soft and squeezable.

5. In the meantime, add a generous amount of salt and pepper to the chopped kabocha squash from earlier. Then top with a drizzle of olive oil, and air fry at 375°F (190°C) for 20 minutes.

6. While veggies roast, prep the soup base. I am using 1 1/2 tbsp Better than Bouillon to 3 cups of boiled water. Add the broth and silken tofu to the blender.

7. Blend the Soup: Scoop the roasted vegetables into a blender. Blend until smooth and creamy. Adjust broth for your preferred thickness.

8. Taste and adjust seasoning if needed.

9. Garnish and serve: Ladle soup into bowls. Top with the air fried kabocha squash and a sprinkle toasted pepitas

Optional: drizzle with chili oil. Eet smakelijk!

Macros per serving:

Calories: 310 kcal
Carbs: 38 g
Fat: 12 g
Protein: 14 g