Mug cups containing kabocha soup served on a wooden tray.

Kabocha Soup

Course: Soup
Cuisine: Japanese
Keyword: creamy, pumpkin soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Author: Nami

Delicious Kabocha Soup with just a few simple ingredients.  Enjoy this rich and creamy soup by dipping with your favorite bread.



  • ½ onion
  • 1.4 lb kabocha (squash/pumpkin) (640 g)
  • 1 Tbsp unsalted butter (20 g) (See Notes)
  • 2 cups chicken broth (480 ml)
  • 1 ½ cups milk (350 ml) (I use whole milk)
  • ½ cup heavy (whipping) cream (120 ml) (See Notes)
  • 2 tsp salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper


  • Parsley


  1. Gather all the ingredients.

    Kabocha Squash Soup Ingredients
  2. Thinly slice the onion.
    Kabocha Squash Soup 1
  3. Using a spoon, discard the seeds from the kabocha and cut into thin 6 wedges.

    Kabocha Squash Soup 2
  4. Remove the skin and cut into small equal size cubes.
    Kabocha Squash Soup 3
  5. Heat the butter over medium heat in a pot and cook the onion until soft and brown.
    Kabocha Squash Soup 4
  6. Add the kabocha and sauté to coat with butter.

    Kabocha Squash Soup 5
  7. Add the chicken broth and bring to a boil. Once boiling, reduce the heat and simmer for 12-15 minutes.
    Kabocha Squash Soup 6
  8. Using a skewer, insert into kabocha and check if it’s fully cooked.
    Kabocha Squash Soup 7
  9. Puree the soup in batches in blender or puree with a hand blender until smooth.
    Kabocha Squash Soup 11
  10. Add the milk and heavy cream and stir till combined and do not let the soup boil.
    Kabocha Squash Soup 8
  11. Season with salt and freshly ground black pepper and stir over moderately low heat until it is hot.
    Kabocha Squash Soup 9
  12. Ladle the squash soup into bowls, garnish with the chopped parsley and serve.
    Kabocha Squash Soup 10

Recipe Notes

Unsalted Butter: If you use regular salted butter, reduce the amount of kosher salt.


Heavy Whipping Cream: You can make "lighter" version by replacing heavy cream with non-fat milk.


Equipment you will need:


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.