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    You are in: Home / Recipes / Japanese Pumpkin Soup (Kabocha Soup) Recipe
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    Japanese Pumpkin Soup (Kabocha Soup)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Molly53's Note:

    A lovely pumpkin soup posted in response to a recipe request from an online source.

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    Units: US | Metric


    1. 1
      Cut pumpkin into large blocks and remove seeds.
    2. 2
      Place pumpkin on a plate and heat in microwave for one minute.
    3. 3
      Slice pumpkin thinly.
    4. 4
      Heat butter in saute pan and cook onion slices until softened (not brown).
    5. 5
      Add pumpkin slices to the pan and saute.
    6. 6
      Add chicken bouillon and water and simmer vegetables until softened.
    7. 7
      When cooked, whirl the vegetables and broth in a blender or food processor until smooth.
    8. 8
      Return to the pan and add milk.
    9. 9
      Heat the soup over low heat.
    10. 10
      Season with salt and pepper to taste.

    Ratings & Reviews:

    • on October 20, 2009


      So smooth and yummy! I used chicken stock instead of bouillon and soy milk instead of cow. My husband LOVED this! We'd received a kabocha in our CSA box and this was a perfect use for it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2007


      YUMMY. Thanks Molly53 for posting this delicious recipe. I've made this so many times. My family and friends love it. I wash the outside of a whole kabocha and microwave it (about 5-6 minutes for a 2.5 lb kabocha) before cutting and cleaning to make the job easier. I left the skin on the Kabocha because I wanted the vitamins from the skin. However, that made the soup come out green instead of orange. But it tasted great so I would not leave it out next time. However, I add a little about 1/2 teaspoon of ground cinnamon to it to enhance the sweetness of the pumpkin as well as the fragrance of the soup. Excellent recipe, it's a keeper and a repeater. Sometimes I omit the milk and just add about 1/2 cup of heavy cream and heat up before serving.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2008


      This was yummy. very thick. I don't use bouillon, so I used chicken stock. My kabocha was 4 pounds so I used 2 onions, 2 TBS butter and 4 cups stock. Super yummy. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Japanese Pumpkin Soup (Kabocha Soup)

    Serving Size: 1 (320 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 106.0
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 2.9 g
    Cholesterol 14.3 mg
    Sodium 422.4 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 1.9 g
    Sugars 3.6 g
    Protein 3.1 g

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