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Simple Kabocha (Japanese pumpkin) Soup

Simple Kabocha (Japanese pumpkin) Soup topview

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  • 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)


  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!


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!

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