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Kabocha Squash Soup (Japanese pumpkin soup)
Japanese pumpkins, called “kabocha”, have a semi-sweet flavour like a combination of chestnuts and sweet potato, which makes this Japanese pumpkin soup so delicious!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Soup
Cuisine:
Japanese
Servings:
8
serves
Calories:
414
kcal
Author:
Shihoko | Chopstick Chronicles
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
Metric
-
US Customary
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!
Notes
recommend to use Japanese kabocha pumpkins. If you are unable to find Kabocha pumpkins, I would use butternut pumpkins.
Nutrition
Calories:
414
kcal
|
Carbohydrates:
28
g
|
Protein:
18
g
|
Fat:
25
g
|
Saturated Fat:
10
g
|
Cholesterol:
48
mg
|
Sodium:
22481
mg
|
Potassium:
708
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
1715
IU
|
Vitamin C:
14.4
mg
|
Calcium:
234
mg
|
Iron:
1.6
mg