Simple Kabocha (Japanese pumpkin) Soup

Simple Kabocha (Japanese pumpkin) Soup | www.alldayieat.com

I don’t know why but “Bibbidi-Bobbidi-Boo” popped into my head when I was thinking about pumpkins.

Simple Kabocha (Japanese pumpkin) Soup | www.alldayieat.com

If you don’t remember the song you can listen to and watch it here. According to Wikipedia, the lyrics are total nonsense. I wonder how many times the singer had to practice to get the sounds right!!

So while I wonder about that, let me take you back to my kabocha soup. This is my next recipe as part of my eating healthy in Fall series.

If you saw my Fall arugula salad recipe, you may have seen that I pan-roasted some kabocha. That recipe only used half of the kabocha I bought.  I made this soup with the other half.

Kabocha Soup

Since the weather has been cooling off a bit what better time than now for soup!

I’ve made butternut squash soup and kabocha soup several times before and like them equally.

But today, I will be sharing a Japanese kabocha soup(かぼちゃスープ) recipe with you. In Japanese ‘soup’ is pronounced soo-pu.

Pumpkin soups tend to be thick, sweet, savory and hearty. I generally eat them as an appetizer to something else since they aren’t filling enough to make a meal. (no protein!)

I liked this soup since it had a good rich flavor and was on the lighter side. It was also very easy to throw together. It would be perfect for cooking on a weeknight.

My favorite thing about soups is that they generally freeze well. So you can easily double this and have something saved for the future. And that is exactly what I did 😀

Simple Kabocha (Japanese pumpkin) Soup | www.alldayieat.com

 What to look for when buying Kabocha

When I’m at the market looking for kabocha,  one of the things to look for is a little bit of gold/yellow/gray on the exterior skin. That tells you it is ripe.

If all you can get is solid green kabocha that is okay too. I’ve used both and they always taste good!

Never heard of kabocha before? Read more about it here at Wikipedia!

Thanks for reading and don’t forget to sign up for my email list for updates!

Here is a video of me finishing up the soup with my new immersion blender !!

 

In case you missed them, here are some of my other Japanese recipes!

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Simple Kabocha (Japanese pumpkin) Soup | www.alldayieat.com
Cuisine Japanese
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Cuisine Japanese
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Simple Kabocha (Japanese pumpkin) Soup | www.alldayieat.com
Instructions
  1. Microwave the kabocha to soften it. I usually microwave a whole kabocha on high for 4-5 minutes. (Be careful since it gets hot!!)
  2. Once cooled, cut up the kabocha into small pieces approximately 1 in in length. It doesn't need to be pretty since you are going to puree it.
  3. Slice and saute the onions for a few minutes until lightly browned.
  4. Add the rest of the ingredients including pumpkin and bring to a boil.
  5. Simmer for 20 -30 minutes until the pumpkin is soft.
  6. Once soft, use an immersion blender to puree the soup.
  7. After it has been pureed add in the milk and serve!
Recipe Notes

If you want a rich gold color versus the yellow/green of my soup, you can deskin the pumpkin prior to cooking. But I like to keep the skin on for the nutrition!

You can use more pumpkin if you want it will just be a thicker soup!

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My creations cover the globe as I explore and play with anything Japanese, New American, and Indian. Read here: for more about me.

If you get a chance to try one of my recipes, let me know and tag me on Facebook using "@alldayieat" or Instagram "@alldayieatblog" + #alldayieat

 

If you like what you see, join my Shark Bites list below! (I promise not to eat you.)

   

4 thoughts on “Simple Kabocha (Japanese pumpkin) Soup

  • November 15, 2016 at 10:00 pm
    Permalink

    Oooh, this looks fantastic! I adore kabocha. Usually I just cook it as is with a bit of soy sauce and sugar. The only time I ever did anything else with it was to make a kabocha pumpkin pie…which was amazing! I have to try out this soup now. Anything with kabocha is a winner 😛

    Reply
    • November 16, 2016 at 3:46 pm
      Permalink

      Thanks Elle!! let me know how it turns out!

      Reply
  • November 12, 2016 at 3:36 pm
    Permalink

    Looks like good soup! Thanks for the tips. I didn’t have any options at the grocery store where I went, because they only had two, and I bought them both! Have a great rest of your day!

    Reply
    • November 14, 2016 at 7:22 am
      Permalink

      Dave, thanks for stopping by! it was a great soup!

      Reply

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