Japanese Pumpkin Soup (Kabocha Soup)

Total Time
Prep 10 mins
Cook 25 mins

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

Ingredients Nutrition


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

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.

anneb65henry October 20, 2009

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.

Nado2003 December 15, 2007

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

razzintaz July 18, 2008