Nothing beats the rich and creamy flavor of Veggie-Loaded Kabocha Soup on a cold day. This Japanese-style soup will warm you up all over!
If you are looking for a hearty soup, you are at the right place!
The smell of this Japanese-style Kabocha soup is rich and mouthwatering, with the miso paste adding that extra depth. A perfect meal to warm you up on any cold night!
I'm sure you will love this veggie-loaded healthy soup!
- This recipe is for you if:
- You love kabocha.
- You love Japanese-style soup.
- You are looking for a veggie-loaded soup.
- You are looking for vegan soup.
Let me walk you through the ingredients and the instructions. If you just want to check the recipe, jump to the recipe. Let's get started!
About this recipe
- Japanese pumpkin recipe
- Season with miso paste
- Vegan recipe
- Healthy and hearty soup
Here are the ingredients (amounts are in the recipe card below).
- Vegetables: Kabocha (Japanese pumpkin), sweet potatoes, carrots, onion, napa cabbage, green peas.
- Soup: Salt, miso paste, soy milk, water. You can substitute soy milk with other types of milk, such as regular milk, almond milk, or oats milk.
Let me walk you through how to make it step by step. You can also watch this video.
- Cut vegetables.
- Stir fry onions.
- Stir fry kabocha, sweet potatoes, and carrots.
- Add napa cabbage, green peas, salt, and 50ml water, and cover the lid.
- Simmer on low heat.
- Add water and soy milk and warm it up.
- Add miso paste and gently stir until it dissolves.
The delicious, sweet, and savory Kabocha soup is ready! The hearty and filling soup will keep you satisfied for sure!
It's more delicious with a Staub pot
You can make this soup in a regular pot, but if you make the soup in a Staub pot, it will be even more delicious! If you have one, let's use it!
The heavy lid of Staub traps the umami stream that flows out of the vegetables and sprinkles it on the ingredients in the pot.
Therefore the rich and savory flavors of all the veggies stay in, and you can enjoy the soup without any additional stock.
How to cut Kabocha squash
If you're unsure how to cut Kabocha squash, check out this complete guide!
What to serve with
Why don't you serve rice and other dishes to have a Japanese-style meal? Here are some ideas for you:
- Japanese steamed rice
- Vegan vegetable gyoza(dumplings)
- Cucumber salad with shiokombu
- Eggplant teriyaki
How to cook Kabocha Squash
If you are new to kabocha squash or looking for more recipes to spice up your fall menu, check out my all Kabocha recipe in this post!
Thanks for Stopping By
Soup is a great way to warm up on those cold days! I hope you will love this soup as much as we do!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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Veggie-Loaded Kabocha Soup (Vegan)Print Pin Rate
- ⅛ Kabocha, 180g
- ½ Sweet Potato, 100g
- ½ Carrot, 70g
- ½ Onion, 100g
- 2 leaves Napa Cabbage, 160g
- 1 handful Green Peas, 70g
- Oil for cooking
- 1 teaspoon Salt
- 2 tablespoon Miso paste
- ⅔ c Soy Milk, 160ml
- 2 c Water, 480ml
- Cut vegetables: Cut them into bite-size pieces or any size of your choice
- Cook vegetables: Heat the pan over medium heat, pour some oil, stir fry onions until a bit tender. Add kabocha, sweet potatoes, and carrots, and stir fry a little more.
- Cover: Add napa cabbage, green peas, salt, 50ml water, cover the lid.
- Simmer: When the smoke comes out, lower the heat to low and simmer for 7 minutes.
- Add water and soy milk: Open the lid, add 400ml water and soy milk, warm it up until just before boiling over medium heat.
- Add miso paste: Turn off the heat, add the miso paste, and gently stir until it dissolves.
- Equipment: Staub pot 18cm (7inches), Miso measuring whisk
- Storage: 3 days in the fridge.
- Substitute: You can substitute soy milk with other types of milk, such as regular milk, almond milk, or oats milk. Other vegetables, such as cabbage, broccoli, potatoes, shiitake mushrooms, and burdock, also work well.
- If the taste of the soup is light to you, feel free to add more miso paste.
- 1 cup is 200ml (Japanese measurement cup)
Great flavor for both me ( vegan) and my non vegan family! I made some adjustments and still tasty- didn’t have sweet potato so used more pumpkin, used edamame instead of peas, used oat milk instead of soy milk. This will be added to my staple recipe list, thankyou!
Thank you for your comment, Frances! I'm so glad to hear that!
This was delicious! I didn't have any sweet potatoes, carrots, napa cabbage, or peas, so I used a larger amount of pumpkin and added regular cabbage as well as tofu. It was amazing! I can see this pairing well with udon. Thank you for the recipe! I'm definitely making this again.
Oh, that's great, Christine!! I'm so happy to hear you enjoy the soup! Regular cabbage and tofu sound great. Thanks for making my recipe!