Kabocha squash soup utilises the special Japanese pumpkin to create a heavenly creamy and elevated soup that’s comforting and flavourful. It’s so quick and simple to make but has a robust taste and a soothing quality that seems like it was stewed for hours. Every bowl of this soup flows with the mellow sweet and savoury blend of Japanese kabocha squash with its unique chestnut like taste. It’s unlike any soup you’ve tried before. Prepare it in no time and enjoy every bite as the flavours burst by the spoonful!
Why You Will Love This Japanese Pumpkin Soup
Japanese pumpkins, called “kabocha”, are very dense and have a semi-sweet flavour like a combination of chestnuts and purple sweet potato, which makes this pumpkin soup so delicious and unique! It’s the perfect dish for the autumn weather as the leaves fall and the days get chilly and all you want to do is snuggle up with a comforting soup.
It’s very easy to make and only takes about 30 minutes so it’s a great dish to eat during the week when you’re short on time. You can also prepare it in bulk and eat the leftovers throughout the week. Reheating this soup doesn’t affect the flavour; it’ll still taste just as delicious.
This kabocha squash soup is made with chicken stock and bacon for a full-bodied flavour but can easily be adjusted to suit a vegetarian diet! Simply omit the bacon and swap the chicken stock for vegetable broth.
What Is Kobocha ?
Kabocha is a type of Japanese pumpkin and belongs to the group of winter squashes. It’s distinguishable by it’s round stocky shape, dark deep green skin, and orangey yellow flesh. Unlike other pumpkins that become mushy and watery when cooked, kabocha keeps its dense form and becomes tender and moist with no sogginess. In Japan, we typically cook it simmered in a sweet soy sauce and eat it as a side dish. However, it also tastes wonderful roasted, in salads, baked in bread, in sweets like muffins, and, of course, as a soup.
It isn’t always easy to find kabocha squash but luckily I found it at my local organic farmers market couple. There were about 5 pumpkins that looked like kabocha to me, but the stall’s vegetable grower wasn’t actually sure what type of pumpkin it was. So, we just bought half of one and when I got home and cooked it, it turned out to be kabocha squash! I went to get more and used it to make this comforting bowl of soup.
Ingredients Needed To Make Japanese Pumpkin Soup
There are only 8 simple ingredients needed for this rich and creamy soup.
Ingredients Needed To Make Japanese Pumpkin Soup
There are only 8 simple ingredients needed for this rich and creamy soup.
Produce
In addition to the kabocha, I used an entire onion and half of a carrot. You can use more carrots if you want, but I didn’t want it to overpower the pumpkin’s flavor.
Chicken Stock
Make sure you use chicken stock and not chicken broth. Chicken stock has a thicker mouth feel and will enhance the texture of the soup.
If you don’t have chicken stock, you can use vegetable stock as a quick replacement.
Cream and Butter
These dairy ingredients sweeten the soup and make it taste even richer. Use cooking cream, milk, and butter. This will help make the pumpkin soup extra creamy. If you are vegan or don’t eat dairy, you can try using coconut milk and olive oil in place of the milk and butter. This will not achieve the same creaminess though.
Bacon
You don’t have to use bacon rashers – any thickness will do fine. Thinly-sliced bacon is the best, but it doesn’t actually matter either way. The smokiness of the bacon pairs beautifully with the sweet creaminess of the kabocha squash.
Extras
To elevate the soup even more, try adding even more flavour enhancers like some ginger or garlic cloves, and sprinkle salt and black pepper. You can even add to the flavour by making roasted kabocha squash soup. To do this, first roast the pumpkin in the oven before adding to the soup. This will create a toasty roasted flavour which will make the soup very delicious.
How To Make Kabocha Soup
If you have ever made a creamy soup before, then this will be really simple. It’s even easy to learn for beginning cooks!
All the exact steps are in the printable recipe card at the bottom of the post. Here is a quick overview along with some helpful tips.
Prepare The Produce
The very first step is to prepare the vegetables. Peel and cut the pumpkin into small chunks with a sharp knife as it is a dense vegetable. Do the same with the onion and carrot.
Sauté Produce With Bacon And Butter
This part smells so good! Heat some butter (about 1 tbsp) in a skillet and saute the onion, carrots, and bacon. After the onion caramelizes, add the pumpkin.
Cook With Chicken Stock
Next, add the chicken stock. Then, let this simmer for about 20 minutes over low heat and remove the scum that rises to the surface. This is going to help your soup become nice and creamy.
Puree The Soup
Either use an electric mixer, immersion blender, or food processor for this step. Blend the soup mixture until everything is nice and smooth.
Add The Milk and Cream
Save this step for last. This way, you just stir in the milk and cream right before you serve it and the cream won’t burn.
What To Serve With Japanese Pumpkin Soup
This soup tastes amazing with a loaf of crusty bread to dip into it! You can even serve other kabocha recipes with it. Simmered kabocha squash is soft and slightly sweet. Japanese kabocha bread has lots of the same flavors in it too. Or, enjoy it as mashed kabocha salad. Tempura kabocha is another popular dish too and one of my favourites!
FAQ
A: Since this is a soup, I like to store it in a mason jar because the lid seals really well – it’s spill-proof this way. But you can use any airtight container. Keep it in the refrigerator for up to a week.
A: Yes, this is a freezer-friendly soup. Store it in a freezer-safe container. It will stay fresh in the freezer for up to 6 months.
A: If you live in the USA, you can look for Japanese pumpkins at Trader Joe’s and Walmart.
In Australia, supermarkets used to stock them from New Zealand. It is also available from selected farmer’s markets. Or buy it frozen from Japanese grocery stores.
A: Yes, you can replace the kabocha with regular orange pumpkin or even butternut squash if that is what you have. The flavour will differ but it will still taste delicious.
If you enjoyed this Japanese pumpkin soup recipe, here are some more soup recipes you might want to try next. They are some of my favorites.
I can’t wait until it’s a bit colder in Australia so I can make this more often because I love it so much! Kabocha makes the best pumpkin soup because it has that sweet nutty taste because of its chestnut and sweet potato mixed flavour.
I hope you enjoy this recipe and try out this Japanese pumpkin soup!
Related Recipes
If you enjoyed this Japanese pumpkin soup recipe, here are some more soup recipes you might want to try next. They are some of my favorites.
- Japanese Miso Soup
- Ozoni -Japanese New Year Mochi Soup
- Basic Ramen Broth
- Egg Drop Soup
- Japanese Clear Soup
I can’t wait until it’s a bit colder in Australia so I can make this more often because I love it so much! Kabocha makes the best pumpkin soup because it has that sweet nutty taste because of its chestnut and sweet potato mixed flavour.
I hope you enjoy this recipe and try out this Japanese pumpkin soup!
Stay Connected
If you like the recipe please rate the recipe and leave comments below. Also don’t forget to follow me on Youtube, Pinterest, Facebook, Twitter, and Instagram. This way you keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to Sign up for a weekly newsletter so you never miss out on new authentic delicious Japanese recipes! Sign up form is on the right-hand sidebar.
Kabocha Squash Soup (Japanese pumpkin soup)
Ingredients
- 800 g Kabocha seeded and peeled
- 750 ml of chicken stock
- 125 ml milk
- 125 ml cooking cream
- 3 slices of bacon rashers
- 1 large onion
- Half a carrot
- 30 g butter
Instructions
- Peel the kabocha and cut it into small chunks.
- Cut the bacon, onion and carrot into small pieces as well.
- In a large pot, heat some butter on low heat then add the onion, carrots, and bacon.
- Cook until the onion has caramelised then add the kabocha.
- Add the chicken stock and cook for about 20 minutes over low heat, occasionally removing the scum on the surface.
- With an electric hand mixer, blend the soup mixture until the kabocha is smooth.
- Add the milk and cream and once they have warmed, remove from the heat.
- Serve with some bread or croutons!
Just received my first Kabocha squash from a neighbor – her first year growing them. So excited to try this recipe. Thanks
Lucky you Lucy 😀 Kabocha is my favourite pumpkins!
I used a pie pumpkin for this and it was incredible. Since it is not quite as sweet as kabocha, I simply added about 1 tbsp of sugar at the end and dissolved it in, but that wasn’t even necessary, because it was actually very delicious before doing that. Adding the sugar did give it a little more depth though, so I prefer it. The bacon gives this soup such a delicious umami flavor. It’s such a rich combination of ingredients, it doesn’t even need seasoning. Thanks for the recipe! I am sure I will make this for years to come!
You are welome Lion 😀 I am glad that you liked this soup. This is my favourite soup.
I veganized this by replacing the butter with oil, bacon for mushrooms seasoned with liquid smoke, paprika, and soy sauce, and the milk with non dairy. Its so yummy, I’ll definitely be making this again!!!
Hi Kendra, Thank you for making this. Kabocha pumpkin is my favourite pumpkin and even better you tweaked it to eat more veggies <3
amazing recipe thank you !
thank you! enjoy!
Oh my, look at that gorgeous color, and how creamy it is! It looks and sounds absolutely delicious and sopping up the last little bit with some crusty bread sounds phenomenal!
Thank you Kathleen, yes how bright yellow Kabocha meat is! Photogenic vege:D
Anything with bacon and I’m soooo in! Thanks for sharing. Beautiful pics!
Thank you Felesha:D
This is the second recipe recipe I have seen today that has kabocha in the ingredient list. A sign 😛
Hi Shreyashi, I have been looking for Kabocha ages and finally they are available outside of Japan, seems to be everywhere not just in Australia:D
We are in love with this fresh and beautiful soup! Than you so much for sharing!
Thank you, I am glad you like the soup:D
My so called me last night to say I need to make more Japanese food and then I see this beautiful recipe. Go figure!
Hi Peter, thank you. It must be a sign:D to cook something Japanese:D
Wow, I am totally taken away by the beauty of this pumpkin soup.. I would sit staring at it for some time before i dig at such beauty
Thank you Fareeha:D. Kabocha has very blight yellow meat and dense yummy chest nutty sweet flavour.