Kabocha Soup
When fall is in full swing and winter’s first winds begin to blow, is there anything better than warming up with a comforting bowl of soup? This kabocha soup is smooth, creamy, and packed with rich, nutty sweetness from the Japanese pumpkin. It’s the perfect dish to cozy up with on chilly evenings.
Kabocha squash has a naturally sweet and velvety texture, making it ideal for creamy soups. Roasting it enhances its caramelized notes, while garlic and onion add depth to the flavor. With a simple blend of plant-based milk and a touch of seasoning, this soup delivers warmth and comfort in every spoonful. Plus, it’s easy to make and perfect for meal prepping!
Why You’ll Love Kabocha Soup
- Rich and Creamy – The natural sweetness of kabocha creates a silky-smooth soup without the need for heavy cream.
- Easy to Make – With just a handful of ingredients, you can whip up this soup in under an hour.
- Nutrient-Packed – Kabocha is loaded with vitamins A and C, plus fiber, making it both delicious and nourishing.
- Perfect for Fall – Cozy up with a warm bowl of this autumn-inspired soup.
- Vegan and Dairy-Free – Made with oat or soy milk, it’s perfect for plant-based eaters.
What You Need To Make Kabocha Soup
To make this comforting kabocha soup, you’ll need a few simple ingredients. The exact measurements can be found in the recipe card below.
- Kabocha squash – This Japanese pumpkin has a naturally sweet and nutty flavor.
- Garlic – Roasted for a mellow, caramelized taste.
- Onion – Adds depth and savoriness to the soup.
- Vegetable bouillon cube – Enhances the umami richness.
- Oat or soy milk – For a creamy, dairy-free texture.
- Canola oil – Helps caramelize the onions for extra flavor.
How To Make Kabocha Soup
- Roast the kabocha & garlic – Preheat the oven to 400°F (200°C). Wrap the peeled and chopped squash along with the garlic in aluminum foil. Roast for about 30 minutes until tender.
- Caramelize the onions – In a pot over medium heat, add the canola oil and sliced onions. Sauté for around 20 minutes until the onions turn golden brown.
- Prepare the broth – Dissolve the vegetable bouillon cube in warm water and pour it into the pot. Stir in the oat or soy milk.
- Blend the soup – Add the roasted kabocha and garlic to the pot, then use an immersion blender to puree the mixture until smooth.
- Simmer & season – Let the soup warm through over low heat. Season with salt and pepper to taste before serving.
Commonly Asked Questions
Can I leave the skin on kabocha squash?
Yes! Kabocha skin is edible and softens when roasted. However, if you prefer a smoother soup, peeling it beforehand is best.
What can I use instead of oat or soy milk?
You can use almond milk, coconut milk, or even regular dairy milk if you’re not vegan. Just choose one with a creamy consistency.
Can I make this soup ahead of time?
Absolutely! This soup stores well in the fridge for up to 4 days. Just reheat on the stovetop before serving.
How do I make this soup extra thick?
If you want a thicker consistency, reduce the amount of liquid slightly or blend in a cooked potato for added creaminess.
Can I freeze kabocha soup?
Yes! Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months.
Kabocha Soup
Ingredients
- 1½ pounds 650 g kabocha squash, peeled and chopped (see Notes)
- 2 garlic cloves peeled
- 1 tablespoon canola oil
- 1 small onion thinly sliced
- ½ vegetable bouillon cube
- 1½ cups 360 ml oat or soy milk (see Notes)
Instructions
- Preheat the oven to 400°F (200°C). Wrap the squash and garlic in aluminum foil and roast for 30 minutes, until both are tender.
- Add the oil and onion to a pot over medium heat and sauté until the onion is caramelized, about 20 minutes.
- Add ¼ cup plus 3 tablespoons (100 ml) water and the bouillon cube to a small bowl and stir to dissolve, then pour the broth into the pot with the onion. Add the milk.
- Add the squash and garlic to the pot and puree the mixture with an immersion blender until mostly smooth.
- Simmer over low heat until warmed through and season with salt and pepper before serving.
Notes
Copyright Byline
Recipe from Vegan Japan: 70 Comforting Plant-Based Recipes by Julia Boucachard © Éditions Solar, 2023. Translation © The Experiment, LLC, 2024. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com