Kabocha Squash Soup

Rich, flavorful, and velvety smooth, Kabocha Soup (かぼちゃスープ) is a modern favorite in Japan that's often eaten for breakfast along with some toasted bread. In this easy Japanese Pumpkin Soup recipe, I have a few tricks to maximize the flavor while minimizing the effort.

Course Soups & Stews

Cuisine Japanese

Keyword fall

Level Beginner

Main Ingredient Vegetable

Diet Gluten-Free, Pescatarian, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 188kcal

Author Marc Matsumoto

Equipment

Ingredients

3 tablespoons cultured unsalted butter
175 grams onion 1 small onion, finely diced
120 grams carrots 1 carrot, finely diced
700 grams Kabocha ¼ large pumpkin, peeled and sliced
5 cups vegetable stock
Salt to taste
½ cup heavy cream plus more for garnish
Parsley minced for garnish

Grams + US Cups - US Standard

Instructions

Melt the 3 tablespoons cultured unsalted butter in a large pot and sauté the 175 grams onion and 120 grams carrots until they're tender and just starting to brown (about 5 minutes).
3 tablespoons cultured unsalted butter, 175 grams onion, 120 grams carrots
Add the 700 grams Kabocha and continue sauteing for another two minutes.
700 grams Kabocha
Add the 5 cups vegetable stock and cover the pot with a lid. Lower the heat and simmer the pumpkin soup until the Kabocha is tender (about 10-15 minutes).
5 cups vegetable stock
Let the Kabocha Squash soup cool down, and then add it to a blender to puree.
Return the soup to a clean pot and reheat. Season it with Salt to taste, and add the ½ cup heavy cream.
½ cup heavy cream, Salt
Garnish the Japanese Pumpkin soup with a drizzle of extra cream and some minced Parsley.
Parsley

Video

Nutrition