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

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 188kcal

Ingredients

3 tablespoons butter
175 grams onion 1 small onion, finely diced
120 grams carrots 1 carrot, finely diced
700 grams Kabocha 1/4 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 - Ounces + US Cups

Instructions

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.

Nutrition