Kabocha Persimmon Pudding

Thick. Creamy. Dreamy. Nutritious and satisfying. 4 ingredients and 3 minutes later and I had myself a super tasty vegan pudding. Kabocha squash and persimmons being two of my favorite seasonal produce items, I cannot believe this is the first time I combine them. I had just gotten home from a workout and was going to be working shortly after. I needed something quick and satisfying. This was it. I love it when I can get away with eating something after a workout that seems like it should be had for dessert. I would have this pudding at any time of day really.

Persimmons being super high in vitamin A (Good for eye sight, and skin as well as mucus membranes), as well as vitamin C (great for the immune system and mucus membranes). Kabocha squash has half the calories of butternut squash, yet double the richness in flavor in my opinion! It is also very high in vitamin A and C and beta carotene (powerful antioxidant and anti inflammatory).

Needless to say, this pudding is a great way to get a good dose of vitamin A and C !



  • 1 cup roasted kabocha squash
  • 1 cup fresh ripe fuyu persimmons
  • 1 1/2 cups almond milk
  • 2 medjool dates
  • cacao nibs as toppings


  • put everything in the blender and blend on high until nice and creamy
  • makes 2 servings, (but I got jipped cause all my kids wanted some)

Roasted Kabocha and Bell Pepper Soup

This soup is amazingly satisfying. Roasting all the vegetables first really adds a nice touch of flavor to this dish. Dense in flavor, creamy in texture. A perfect warm meal. Kabocha is one of my favorite squashes. It is so dense and rich and sweet. I recommend not subbing the squash. The kabocha is really what gives this soup it’s beautifully sweet flavor. This soup is so delicious that I did not feel the need to add a bunch of spices.

I had somewhat planned ahead for this as my oven was on for some stuffed mushrooms that I was making one evening, and so I decided to jump on the heat opportunity and throw in my squash as well as 4 large bell peppers to roast so I could make a soup the next day for lunch. Which made this soup seem very quick and simple to make. Although I truly loved it and will turn on the oven just for those ingredients so I can make it again 🙂



  • 1 onion
  • 2 TBS olive oil
  • 1 medium sized kabocha squash
  • 4 large red bell peppers
  • 7-9 cups of liquid (I did half water, half vegetable broth), depending on the thickness you like
  • salt to taste


  • preheat oven to 375* F
  • wash cut your peppers in 4’s, taking out the seeds and stem, lay them on a baking sheet
  • put your whole squash in the oven as is
  • check the peppers after 30 minutes, if the skin is turning brown and starting to pull away from the flesh, take them out
  • put them in a closed container to cool
  • take out the squash after 45 minutes or until you can easily stick a knife through it
  • peel the bell peppers (the baking makes the skin so easily to peel.)**
  • peel and seed the squash**
  • put all ingredients in the blender and blend until nice and smooth (you will have to do this in 2 batches)
  • serve and enjoy!

**you do not have to peel these as the skin is edible, I wanted to do it for an ultra creamy texture.