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 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes
Servings 6 servings
Calories 188 kcal
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
Melt the butter in a large pot and saute the onions and carrots until they're tender and just starting to brown (about 5 minutes).
Add the Kabocha and continue sauteing for another two minutes.
Add the 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).
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 cream.
Garnish the Japanese Pumpkin soup with a drizzle of extra cream and some minced parsley.
Calories: 188 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 8 g | Cholesterol: 42 mg | Sodium: 860 mg | Potassium: 530 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 5820 IU | Vitamin C: 18 mg | Calcium: 61 mg | Iron: 1 mg