Simple Kabocha (Japanese pumpkin) Soup
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 people 1x
- Cuisine: Japanese
Ingredients
Units
Scale
- 1/2 whole kabocha (approximately 4 cups chopped)
- 1 medium onion
- 2 tablespoons olive oil or butter
- 1.5 cups chicken broth (use less if you want a thicker soup or use a little more to thin)
- 1 tsp white sugar
- 1 teaspoon soy sauce
- 2 cups whole milk
- shichimi (“7 flavor” pepper to taste)
Instructions
- Microwave the kabocha to soften it. I usually microwave a whole kabocha on high for 4-5 minutes. (Be careful since it gets hot!!)
- 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.
- Slice and saute the onions for a few minutes until lightly browned.
- Add the rest of the ingredients including pumpkin and bring to a boil.
- Simmer for 20 -30 minutes until the pumpkin is soft.
- Once soft, use an immersion blender to puree the soup.
- After it has been pureed add in the milk and serve!
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!