Japanese Pumpkin Soup (Kabocha Soup)
"A lovely pumpkin soup posted in response to a recipe request from an online source."
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb japanese kabocha squash
- 1 small onion, thinly sliced
- 3⁄4 cup milk
- 2 chicken bouillon cubes
- 2 1⁄3 cups water
- 1 tablespoon butter
- salt and pepper (to season)
directions
- Cut pumpkin into large blocks and remove seeds.
- Place pumpkin on a plate and heat in microwave for one minute.
- Slice pumpkin thinly.
- Heat butter in saute pan and cook onion slices until softened (not brown).
- Add pumpkin slices to the pan and saute.
- Add chicken bouillon and water and simmer vegetables until softened.
- When cooked, whirl the vegetables and broth in a blender or food processor until smooth.
- Return to the pan and add milk.
- Heat the soup over low heat.
- Season with salt and pepper to taste.
Questions & Replies
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Reviews
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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. -
YUMMY. Thanks Molly53 for posting this delicious recipe. I've made this so many times. My family and friends love it. I wash the outside of a whole kabocha and microwave it (about 5-6 minutes for a 2.5 lb kabocha) before cutting and cleaning to make the job easier. I left the skin on the Kabocha because I wanted the vitamins from the skin. However, that made the soup come out green instead of orange. But it tasted great so I would not leave it out next time. However, I add a little about 1/2 teaspoon of ground cinnamon to it to enhance the sweetness of the pumpkin as well as the fragrance of the soup. Excellent recipe, it's a keeper and a repeater. Sometimes I omit the milk and just add about 1/2 cup of heavy cream and heat up before serving. -
I just happened to have some kabocha sitting in my fridge from a dish my mother prepared and had no clue what to do with the rest of it. This soup fit the bill. Spooned over some leftover couscous and topped with grilled shrimp. The perfect lunch. I now ask my mom to bring over kabocha from her garden so I have it around to make this soup. -
This was yummy. very thick. I don't use bouillon, so I used chicken stock. My kabocha was 4 pounds so I used 2 onions, 2 TBS butter and 4 cups stock. Super yummy. Thanks -
nice recipe. simple,delicious and satisfying. Wasn't sure if I should scrape off skin. I did, but next time I may leave it on as I do when I bake kabocha. this recipe will be a family favorite for us. thank you.
Tweaks
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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.
RECIPE SUBMITTED BY
Molly53
United States
