Kabocha Squash Soup (Japanese Pumpkin Soup)

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!

Jump to:

• What is Kabocha Squash?
• When is kabocha squash in season?
• How to make Kabocha Squash Soup (Step by Step)
• Storage & Reheat
• FAQ
• Kabocha Squash Soup Recipe (Japanese Pumpkin Soup)
• Pin for later!
• More Delicious Asian Soup Recipes

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 (Step by Step)

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:

• ½ kabocha squash, seeded and peeled
• 2 tablespoon 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!

Storage & Reheat

Freezing: You can freeze the soup (before adding milk) for up to 2 months. When ready to eat, thaw in the fridge overnight, reheat, then stir in milk just before serving for best texture.

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.

Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally. Do not bring to a rolling boil after adding milk, as dairy can curdle.

FAQ

Can I use a different broth?
Yes! Vegetable broth makes this soup vegetarian-friendly, and dashi can add a Japanese flavor twist.

Can I leave the skin on the kabocha?
Yes, the skin is edible once cooked, but it takes longer to soften. If you want a very smooth soup, peel it first.

Can I make this dairy-free?
Absolutely-substitute coconut milk or soy milk for a creamy, non-dairy version.

Can I make this ahead for meal prep?
Yes! Cook and blend the squash with broth ahead of time. Store in the fridge, then reheat and stir in milk right before serving for the freshest taste.

Pin for later!

More Delicious Asian Soup Recipes

Warm up with these rich, flavorful soups - perfect for chilly days or when you're craving a cozy bowl of comfort!

• Taiwanese Ginger Fish Soup - A light and soothing soup made with tender white fish, julienned ginger, and scallions. Simple, clean, and healing.
• Egg Drop Soup - A Chinese classic made with silky egg ribbons in a seasoned chicken broth. Easy, quick, and incredibly satisfying.
• Taiwan Beef Noodle Soup (紅燒牛肉麵) - This iconic Taiwanese dish features red-braised beef, noodles, and vegetables in a deep, flavorful broth. A full meal in one bowl!
• Tomato Potato Beef Soup (Luo Song Tang) - A rich, savory beef broth soup with chunks of beef, garlic, onions, potatoes, and tomatoes. Hearty and full of deep umami flavor - perfect for a cozy night in.