Japanese Pumpkin Soup (Kabocha Soup)

May 28, 2023May 28, 20230 3

Japanese Pumpkin Soup (Kabocha Soup) - A hearty and healthy soup that's perfect for colder weather days

by The Chefin Soup

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

131

Sugar

Fat

Japanese Pumpkin Soup, also known as Kabocha Soup, is a comforting and hearty soup that's perfect for colder weather days. Kabocha squash is a type of Japanese winter squash that's naturally sweet and nutty, and it's a staple ingredient in many Japanese dishes. This soup is creamy, flavorful, and easy to make, and it's a great way to warm up on a chilly day. Pair it with some crusty bread or a salad for a complete and satisfying meal.

Instructions

1.	Cut the kabocha squash into small pieces and remove the seeds.
2.	In a pot, add the water, chicken bouillon cubes, sliced onion, and kabocha squash. Bring to a boil and then reduce heat to a simmer.
3.	Cover the pot and cook for 15-20 minutes until the squash is tender.
4.	Remove from heat and add the butter, milk, salt, and pepper.
5.	Use an immersion blender or transfer the soup to a blender and blend until it's smooth and creamy.
6.	Serve hot and enjoy!

PROS

Kabocha squash is loaded with vitamins, minerals, and antioxidants that are great for your health.

Rich, creamy, and comforting, this soup is perfect for colder weather days.

CONS

The soup can be high in sodium due to the chicken bouillon cubes.
Consider using low-sodium bouillon cubes or homemade broth instead.

If you’re not a fan of sweet squash, this soup may not be your favorite.

HEALTH & BENEFITS

Kabocha squash is low in calories and high in fiber, making it great for maintaining a healthy weight and promoting healthy digestion.
It’s also rich in vitamins A, C, and E, as well as potassium and magnesium, which support overall health and wellbeing.
The antioxidants in kabocha squash may also help reduce inflammation, lower the risk of chronic diseases, and boost the immune system.

	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 )