Kabocha Soup 1x1
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5 from 2 votes

Japanese pumpkin soup (Kabocha 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 Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: Japanese
Servings: 8 serves
Calories: 414kcal
Author: Shihoko | Chopstick Chronicles


  • 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


  • 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!


recommend to use Japanese kabocha pumpkins. If you are unable to find Kabocha pumpkins, I would use butternut pumpkins.


Calories: 414kcal | Carbohydrates: 28g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 22481mg | Potassium: 708mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1715IU | Vitamin C: 14.4mg | Calcium: 234mg | Iron: 1.6mg