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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Peel and dice the yellow onion. Mince the garlic cloves.

Step 3

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.

Step 4

Add the kabocha squash chunks to the pot and stir to coat them in the butter and aromatics.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Ladle the soup into bowls and garnish with chopped chives or parsley before serving.

Nutrition Facts

Serving size	(2580.7g)

Amount per serving	% Daily Value*
Calories	1373.9

Total Fat 73.6g	0%
Saturated Fat 40.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 182mg	0%
Sodium 3887.7mg	0%
Total Carbohydrate 153.3g	0%
Dietary Fiber 20.7g	0%
Total Sugars 51.7g
Protein 31.4g	0%

Vitamin D 0IU	0%
Calcium 466.8mg	0%
Iron 12.1mg	0%
Potassium 5920.3mg	0%

*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.

Source of Calories

Fat: 47.3%

Protein: 9.0%

Carbs: 43.8%