Japanese Pumpkin Soup (Kabocha Soup)

READY IN: 35mins
Recipe by mollypaul

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

Top Review by anneb65henry

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.

Ingredients Nutrition

Directions

  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.

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