This Kabocha Squash Soup (aka Japanese Pumpkin Soup) is so delicious and SO easy to make! Literally 5 ingredients and you got a tasty healthy soup!

What is Kabocha Squash?

Kabocha Squash, aka Japanese Pumpkin カボチャ, 南瓜, is a type of winter squash. It’s got a hard exterior that is green, and the interior is orange.

Taste wise, the interior flesh is sweet, similar to butternut squash except even sweeter. The texture is very similar to pumpkin. While the exterior or rind is edible, it is very hard and takes a while to cook so many dishes call for peeling the skin off prior to cooking.

Fun fact, here in the States we call this type of squash/pumpkin ‘Kabocha’, however, in Japan they refer to all squash and pumpkins as ‘kabocha’.

When is kabocha squash in season?

Kabocha is in season late summer to early fall, however, these days you can find them available year round!

You can find them at Whole foods, Trader Joe’s, or like me, you can find the in your local Asian super market or grocery store.

Or you can grow it at home if you have a garden.

How to make Kabocha Squash Soup (Japanese Pumpkin Soup)

The only ingredients you will need is kabocha squash, oil, garlic, chicken broth, and milk. However, I like to sprinkle with some chopped green onions as garnish.

So first, gather and prepare your ingredients:

1/2 kabocha squash, seeded and peeled
2 tbsp cooking oil or fat of choice
2 cloves of garlic, roughly chopped
2 cups chicken broth
1 cup milk
Green onions, chopped (optional)

Using a spoon, remove the seeds from the kabocha squash. Then, using a knife slice off the hard green exterior. Cut the orange flesh in to small chunks.

In a wok or soup pot, heat cooking oil of choice and add garlic. Allow it to heat up for about a minute, and then add the kachoa squash. Stir fry for about 2-3 minutes, and then add chicken broth.

Bring to a boil, and allow this to cook, stirring occasionally, for 10 minutes or until the squash has softened and easy to poke through with chopsticks or forks.

Now using a blender, or electric immersion blender, or food processor, blend the soup until smooth.

Add the milk, and once warmed (but not boiling), sprinkle with chopped green onions.

Remove from heat and serve warm!

Yield: 4 servings

Kabocha Squash Soup (Japanese Pumpkin Soup)

Kabocha Squash Soup or Japanese Pumpkin Soup is delicious - rich and creamy! It's also very easy to make, learn how to make it here.

Ingredients

1/2 kabocha squash, seeded and peeled
2 tbsp cooking oil or fat of choice
2 cloves of garlic, roughly chopped
2 cups chicken broth
1 cup milk
Green onions, chopped (optional)

Instructions

Using a spoon, remove the seeds from the kabocha squash. Then, using a knife slice off the hard green exterior. Cut the orange flesh in to small chunks.
In a wok or soup pot, heat cooking oil of choice and add garlic. Allow it to heat up for about a minute, and then add the kachoa squash. Stir fry for about 2-3 minutes, and then add chicken broth.
Bring to a boil, and allow this to cook, stirring occasionally, for 10 minutes or until the squash has softened and easy to poke through with chopsticks or forks.
Now using a blender, or electric immersion blender, or food processor, blend the soup until smooth.
Add the milk, and once warmed (but not boiling), sprinkle with chopped green onions.
Remove from heat and serve warm!

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 133Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 496mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 4g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.