Simple Kabocha (Japanese pumpkin) Soup
Servings Prep Time
6people 20minutes
Cook Time
20minutes
Servings Prep Time
6people 20minutes
Cook Time
20minutes
Ingredients
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!