4.5 from 45 votes
Kabocha Squash Soup
Rich, flavorful, and velvety smooth, Kabocha Soup (かぼちゃスープ) is a modern favorite in Japan that's often eaten for breakfast along with some toasted bread. In this easy Japanese Pumpkin Soup recipe, I have a few tricks to maximize the flavor while minimizing the effort.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 188 kcal
Course:
Soup
Cuisine:
Japanese
Ingredients
- 3 tablespoons cultured unsalted butter
- 175 grams onion 1 small onion, finely diced
- 120 grams carrots 1 carrot, finely diced
- 700 grams kabocha ¼ large pumpkin, peeled and sliced
- 5 cups vegetable stock
- salt to taste
- ½ cup heavy cream plus more for garnish
- parsley minced for garnish
Instructions
- Melt the butter in a large pot and saute the onions and carrots until they're tender and just starting to brown (about 5 minutes).
- Add the Kabocha and continue sauteing for another two minutes.
- Add the vegetable stock and cover the pot with a lid. Lower the heat and simmer the pumpkin soup until the Kabocha is tender (about 10-15 minutes).
- Let the Kabocha Squash soup cool down, and then add it to a blender to puree.
- Return the soup to a clean pot and reheat. Season it with salt to taste, and add the cream.
- Garnish the Japanese Pumpkin soup with a drizzle of extra cream and some minced parsley.
Cup of Yum
Nutrition Information
Calories
188kcal
(9%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
42mg
(14%)
Sodium
860mg
(36%)
Potassium
530mg
(15%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
5820IU
(116%)
Vitamin C
18mg
(20%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 188
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 42mg | 14% |
| Sodium | 860mg | 36% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5820IU | 116% |
| Vitamin C | 18mg | 20% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.