Delicious Kabocha Soup with just a few simple ingredients. Enjoy this rich and creamy soup by dipping with your favorite bread.
The weather is getting cooler and the leaves are starting to fall. Fall has arrived and that means pumpkin and squash season upon us! Fall is my favorite season and I especially love all kinds of seasonal ingredients only available this time of the year in Japan. Kabocha, Matsutake mushrooms, chestnuts, Sanma (pacific saury), just to mention a few.
Watch How to Make Kabocha Soup かぼちゃスープの作り方
Delicious fall season soup with just a few simple ingredients. Enjoy this rich and smooth Kabocha Soup dipping with your favorite bread.
Kabocha is an Asian variety of winter squash. Japanese simply call it Kabocha (南瓜、かぼちゃ、カボチャ) and the word kabocha refers to all kinds of pumpkins in Japan. In Australia and New Zealand, kabocha is commonly called Japanese pumpkin and here in North America, we refer to it as Kabocha Squash or Kabocha.
Kabocha has a dull-finished deep green skin (it’s edible!) and really bright yellow-orange color flesh on the inside. It has a naturally sweet flavor, even sweeter than butternut squash, and it’s often used for desserts and baked goods in Japan.
Be forewarned, even though it doesn’t look it, kabocha is really hard. If you are going to cut it for the first time, please be careful with the knife. Keep your fingers away from the knife’s sharp edge.
Kabocha has great health benefits!
Kabocha doesn’t just look pretty and tastes good, it is also an excellent source of beta carotene which can be converted to vitamin A in the human body. Vitamin A is important for healthy white blood cells and good immunity. Kabocha is also a good source of iron, vitamin C and some B vitamins and it has lots of fiber!
Over the past few years, I’ve seen kabocha available not just in Asian grocery stores, but they are also available at my local grocery stores during this season. If you love butternut squash and other vegetables similar to pumpkins, definitely try and make this easy soup recipe or other kabocha recipes.
For this recipe, I removed the peel to get the nice intense yellow-orange color for the soup, but you could include the (totally-edible) skin as well so you don’t waste the food AND extra nutrition!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
- ½ onion
- 1.4 lb kabocha (squash/pumpkin)
- 1 Tbsp unsalted butter
- 2 cups chicken broth
- 1 ½ cups milk (I use whole milk)
- ½ cup heavy (whipping) cream
- 2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- ⅛ tsp freshly ground black pepper
- Gather all the ingredients.
- Thinly slice the onion.
- Using a spoon, discard the seeds from the kabocha and cut into thin 6 wedges.
- Remove the skin and cut into small equal size cubes.
- Heat the butter over medium heat in a pot and cook the onion until soft and brown.
- Add the kabocha and sauté to coat with butter.
- Add the chicken broth and bring to a boil. Once boiling, reduce the heat and simmer for 12-15 minutes.
- Using a skewer, insert into kabocha and check if it’s fully cooked.
- Puree the soup in batches in a blender or puree with an immersion blender until smooth.
- Add the milk and heavy cream and stir till combined and do not let the soup boil.
- Season with salt and freshly ground black pepper and stir over moderately low heat until it is hot.
- Ladle the squash soup into bowls, garnish with the chopped parsley and serve.
- You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days and in the freezer for a month.
Editor’s Note: Original post was published on Oct 1, 2014.