5 from 4 votes

Servings

If you’re craving a simple, comforting fall soup, this easy Kabocha Squash Soup is just right. The Japanese pumpkin gives it a rich, creamy texture that’s perfect for chilly days!

Looking for simple kabocha dishes? Try these easy kabocha recipes!

Kabocha squash soup served in a soup bowl.

Why You Will Love This Recipe

Ready in just 15 minutes with only five ingredients.
Naturally flavorful without vegetable broth.
Easy to make vegan by swapping the butter for a plant-based option.

Kabocha

Kabocha, also known as Japanese pumpkin, is a winter squash commonly used in Japanese cooking. It has a dark green outer skin and bright orange flesh that’s sweet and starchy. It’s a delicious vegetable for making creamy soups, roasting, and frying.

Recipe Ingredients

You’ll need the following ingredients to make this Kabocha Squash Soup:

Kabocha: Look for a kabocha with a dry, cork-like stem, which is a sign of ripeness and sweetness. The skin is quite firm, so if you’re unsure how to cut it, check out my guide: How to Cut a Kabocha Squash.
Butter: Adds richness and depth to the soup. For a dairy-free option, substitute with your preferred cooking oil.
Milk: Use soy milk (as in this recipe) or any milk of your choice. Oat milk and almond milk also work well for a dairy-free version.
Salt and Pepper to taste.

How To Make Kabocha Squash Soup: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Slices on kabocha squash on a cutting board.

Step 1

Slice the kabocha and onion.

Step 2

Sauté the sliced onion with butter, then add water and the kabocha squash. Simmer until tender.

Step 3

Transfer the soup to a blender and blend until smooth.

Step 4

Add soy milk and warm the soup, being careful not to let it boil.

Pour the soup into bowls and sprinkle some black pepper on top to enhance the flavor. Enjoy!

Recipe Tips

If your kabocha isn’t sweet enough, add a small amount of sugar or maple syrup to tweak the flavor.
Don’t toss the kabocha skin! It’s completely edible and can be saved for other dishes, like miso soup or kabocha salad.
For a bit of spice, add some grated fresh ginger or a pinch of cayenne pepper. These add warmth and depth to the soup.

Storage

Once the soup cools, transfer it to an airtight container or glass jar. It’ll keep in the refrigerator for up to 3 days. When reheating, I recommend warming it gently on the stovetop over low heat for the best flavor.

What To Serve With

To complement this kabocha soup, I recommend serving it with crusty bread, pickled daikon, and warm mushroom salad!

Dive Deeper into Cooking Kabocha!

To learn more about kabocha, you can explore these articles:

Your Guide to Cooking with Kabocha

Easy and Tasty Kabocha Recipes

Get the eBook

Kabocha squash soup served in a soup bowl with a spoon.

More Kabocha Recipes You Will Love

Leave a Rating!

I hope you enjoy this Japanese pumpkin soup! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Cozy and Creamy Kabocha Soup

5 from 4 votes

Prep: 5

Cook: 10

Total: 15

Servings:

Author: Juri Austin

If you’re craving a simple, comforting fall soup, this easy Kabocha Squash Soup is just right. The Japanese pumpkin gives it a rich, creamy texture that’s perfect for chilly days!

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Equipment

Medium saucepan 18cm, (7 inches)
Blender

Ingredients

Instructions

Preparation: Remove the seeds from the kabocha and cut it into small chunks. Peel off the green skin, then slice the kabocha into smaller pieces. Thinly slice the onion.
Saute Onion: In a saucepan, melt butter and add the sliced onion. Sauté over low heat for 2 to 3 minutes until tender and fragrant.
Simmer: Add the sliced kabocha and water to the pan. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer for 6 to 8 minutes, or until the kabocha is tender.
Blender: Transfer the soup to a blender and blend until smooth and creamy.
Add Soy Milk: Return the soup to the pan, stir in the soy milk, and season with salt to taste. Turn off the heat just before it begins to boil.

Notes

Storage: Transfer the soup to an airtight container or glass jar. It’ll keep in the refrigerator for up to 3 days.
If your kabocha isn’t sweet enough, add a small amount of sugar or maple syrup to tweak the flavor.
Don’t toss the kabocha skin! It’s completely edible and can be saved for other dishes, like miso soup or kabocha salad.
For a bit of spice, add some grated fresh ginger or a pinch of cayenne pepper. These add warmth and depth to the soup.

Video

Nutrition

Serving: 1servingCalories: 67kcalCarbohydrates: 12gProtein: 3g

This nutritional information is estimated and provided for general reference only.

Course: Soup

Cuisine: Japanese

Keyword: kabocha squash soup

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 4 votes (4 ratings without comment)