Japanese Pumpkin Soup Kabocha Soup
Indulge in the comforting warmth of Japanese Pumpkin Soup, also known as Kabocha Soup—a velvety, flavorful dish that highlights the naturally sweet and nutty flavors of kabocha squash. This soup is a perfect balance of creamy richness, thanks to a touch of heavy cream, and umami depth from a hint of soy sauce. Ideal for cozy fall evenings or whenever you crave a nourishing bowl, this recipe features sautéed onions and garlic for aromatic depth, blended with tender kabocha squash simmered in vegetable stock. The result is a silky, golden soup that's both hearty and elegant. Garnished with vibrant chives or parsley, this wholesome dish is as visually appealing as it is delicious. Easy to prepare in under an hour and perfect for family dinners or entertaining, this kabocha squash soup will be your next go-to recipe for seasonal comfort.
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Recipe Information
Ingredients
- 1 medium (approximately 3 pounds) kabocha squash
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 2 teaspoons soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
- 2 tablespoons (for garnish) chopped chives or parsley
Instructions
Wash the kabocha squash thoroughly. Cut it in half, scoop out the seeds, and cut the flesh into small chunks. You can leave the skin on as it is edible and becomes tender when cooked.
Peel and dice the yellow onion. Mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes or until translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the kabocha squash chunks to the pot and stir to coat them in the butter and aromatics.
Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the kabocha squash is very tender.
Remove the pot from the heat and allow the soup to cool slightly. Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, soy sauce, salt, and ground white pepper. Reheat the soup over low heat, stirring occasionally, until warmed through. Adjust seasoning, if needed.
Ladle the soup into bowls and garnish with chopped chives or parsley before serving.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 51.7 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5920 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
