Eeks! It’s almost Halloween and I haven’t posted a single pumpkin recipe. I must be slipping. I love pumpkin. It’s a great vegetable and it works so well in a host of recipes. Today, I am offering a two-fer… In the first is a terrific curry soup using the Japanese pumpkin. And the second is a twist on a scone recipe.
Cozy Up with This Low-Carb Kabocha Coconut Curry Soup
When sweater weather rolls in and your body craves comfort, this Kabocha Coconut Curry Soup delivers all the cozy vibes—without the carb crash. Velvety smooth and gently spiced, it’s a bowl of golden goodness that feels indulgent but fits beautifully into a low-carb, low-calorie lifestyle.
Kabocha squash, sometimes called Japanese pumpkin, is the unsung hero of fall produce. It’s naturally sweet, rich in fiber, and lower in carbs than butternut or sweet potato—making it a dream for anyone watching their macros. Paired with creamy coconut milk, warming curry paste, and a whisper of cayenne, this soup is both nourishing and soul-soothing.
Whether you’re fighting off a cold, meal-prepping for the week, or just craving something that feels like a hug in a bowl, this recipe checks all the boxes:
✅ Low-carb
✅ Dairy-free
✅ Gluten-free
✅ Big on flavor, light on guilt
Top it with crispy bacon, swirl in a little lime, or pair it with a savory pumpkin scone for the ultimate fall moment. This is comfort food that warms the soul.
Small-Batch Kabocha Coconut Curry Soup (4 Servings)
INGREDIENTS
2 cups cubed Kabocha squash (about 3/4 lb peeled)
1 tablespoon coconut oil (or neutral oil)
1/2 medium onion, diced
1-1/2 teaspoons ginger paste
2 cloves garlic, minced
1 tablespoon red curry paste
1/2 teaspoon ground turmeric
1-1/2 cups chicken broth
1/2 can (about ¾ cup) full-fat coconut milk
Pinch of cayenne pepper (adjust to taste)
Salt and pepper, to taste
Optional: 1/2 tablespoon lime juice, or 1/2 teaspoon maple syrup or brown sugar
1/4 to 1/3 cup cooked bacon pieces, for garnish or stirring in
INSTRUCTIONS
Sauté aromatics: In a medium pot, heat coconut oil. Add onion and cook until soft. Stir in garlic and ginger paste, cook 1 minute.
Add curry & spices: Stir in curry paste, turmeric, and cayenne. Let bloom for 1–2 minutes.
Add squash and chicken broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until squash is tender.
Purée until smooth using an immersion blender or carefully in batches.
Stir in coconut milk. Warm gently. Season with salt, pepper, lime juice, and sweetener if using.
To serve, top with crispy bacon and any garnish you prefer.
Makes 4 servings
Nutrition information per serving:
Calories: 135 Fat: 9.7 g Sodium: 127 mg Carbohydrates: 10 g Fiber: 1.5 Protein: 2.2 g Net Carbs: 8.6 g
Savory Pumpkin Scones (No Cheese, All Comfort)
Who says pumpkin has to be sweet? These savory pumpkin scones skip the sugar and cheese but keep all the cozy. Spiced with black pepper, thyme, and a hint of cayenne, they’re tender, golden, and perfect for dunking into soup or enjoying with a pat of butter. Low-carb, low-calorie, and full of fall flavor—this is comfort food with a crisp edge.
Savory Pumpkin Scones (Makes ~6 small scones)
INGREDIENTS
1 cups all-purpose flour (DCC All Purpose or Carbquik)
1/2 cup almond flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage or thyme (optional)
1/4 teaspoon cayenne or smoked paprika (optional)
1/2 cup pumpkin puree
1/3 cup cold butter, cubed
1/4 cup unsweetened almond milk or cream
INSTRUCTIONS
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
In a medium bowl, whisk flour, baking powder, salt, pepper, and herbs/spices.
Add cold butter and work it into the flour with a pastry cutter or fingers until crumbly.
Stir in pumpkin puree and milk until just combined. Fold in cheese.
Pat dough into a circle about 1″ thick. Cut into wedges or rounds. Place on baking sheet, brush tops with milk.
Bake for 18–22 minutes, until golden and firm.
Makes six scones.
Nutrition Information per Scone:
Calories: 142 Fat: 14 g Sodium: 323 mg Carbohydrates: 5.3 g Fiber: 3.4 g Protein: 2 g Net Carbs: 1.9 g
Bonus: How to Peel Kabocha Squash (Safely!)
A microwave is your friend. Pop the whole squash (or large chunks) in the microwave for 2–3 minutes. This softens the skin just enough to make peeling easier.
Use a sturdy peeler or knife to remove the skin. A Y-peeler works well if the skin isn’t too tough. Otherwise, a sharp chef’s knife and a steady hand are your best bet.
Cut it into manageable pieces. Halve the squash, scoop out the seeds, then slice it into wedges. Peel each wedge individually—much safer than wrestling the whole thing.
Optional: If you are blending the soup thoroughly, you can leave the skin on for extra fiber and color, However, make sure it’s scrubbed clean.
Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.
Copyright 2025 by Rene Averett, Skinny Girl Bistro
