Kabocha Squash Soup Recipe Japanese Pumpkin Soup

Although it’s pretty similar to a Western winter squash soup, the main difference is that Kabocha Squash Soup is often eaten for breakfast. Traditionally, Japanese breakfasts involved a bowl of rice, miso soup, and protein like grilled fish. These days, many younger people prefer a more Western-style breakfast, including fried eggs, bacon, and toast. Old habits die hard, though, and the meal is often served with a bowl of vegetable soup like this.

Why This Recipe Works?

Browning the aromatics and kabocha in butter before adding any liquid creates a flavorful base for the soup that imparts a ton of umami. Adding carrots adds extra depth to the soup’s flavor. It also gives the soup a more vibrant orange color. Adding a bit of cream at the end gives this pumpkin soup a silky mouthfeel and rounds out the green flavors from the kabocha.

Ingredients for Kabocha Squash Soup

How to Make Kabocha Squash Soup

The first thing you’re going to want to do is to saute the onions and carrots in the butter until they’re tender and fragrant. You want to take your time here, as the Maillard browning that occurs is going to give your soup a ton of umami. After the aromatics start to brown, you want to add the kabocha in and continue to saute this for a bit. This is akin to roasting the pumpkin first and deepens its flavor. Next, you’re going to add in the vegetable stock and cook the kabocha until it’s tender. Depending on how thickly you sliced your Japanese pumpkin, this should take anywhere from ten to fifteen minutes. Now all you have to do is puree the soup in a blender. I recommend letting it cool down first as a sudden release of steam can cause the lid to blow off, painting your ceiling a vibrant shade of orange. The soup will have the best texture when blended in a high-speed blender, but a regular blender or hand-blender will work in a pinch. Once the soup is nice and smooth, you just need to heat it up in a clean pot, season it with salt to taste and add the cream.