Pumpkin Soup

Hearty pumpkin soup perfect for autumn!

ABOUT PUMPKIN SOUP

Now, I’m not sure if most people think of kabocha when they hear “pumpkin soup,” but to me, kabocha soup is elite. Kabocha is so rich and sweet and the taste brings me so much comfort, why would I have the desire to make it any other way? And technically “kabocha soup” is “pumpkin soup” since kabocha (かぼちゃ) is called “Japanese pumpkin.” Additionally this is your disclaimer that I am making a Japanese-style pumpkin soup. By following along with the recipe you are consenting to the fact that this will not taste like your normal American pumpkin soup.

Anyway, this recipe is quite special to me; I actually hesitated a bit about sharing it. But I have so many fond memories around this soup, how could I not share it with you? I still remember making this soup in my old apartment with old friends and making this soup for my grandfather who would just quietly eat bowl after bowl. People come and go but I’ll always have soup lol. The rich and creamy taste of this pumpkin soup always brings me comfort. I hope you can make this soup and it brings you joy.

INGREDIENTS (+ SUBSTITUTIONS)

This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!

• ☆ Butter
  • You can use salted or unsalted for this, it’s up to you!
• ☆ Kabocha squash
  • The main star of the dish. Kabocha is super sweet and creamy, it’s perfect for those cold autumn and winter days. The best substitute is butternut squash, but then this would be butternut squash soup instead.
• ☆ Carrots
• ☆ Onion
• ☆ Broccoli
• ☆ Milk
  • I used whole milk, but any milk is fine!
• ☆ Bouillon
  • Or consomme. The ingredients of bouillon or consomme powder vary by the brand, but for the most part it contains: salt, herbs, seasonings, maltodextrin, and monosodium glutamate. I love MSG, but if you have a problem with it, figure it out yourself. I used chicken bouillon so it also had dehydrated chicken stock and fat. You can use any bouillon or consomme you like, just please keep in mind that the flavor may vary by brand, so it’s important to taste as you add. I think many people who aren’t too familiar with cooking are also not familiar with bouillon, so in that case, season however you want since you’ll be the one eating it. Additionally, bouillon and consomme are commonly used as seasonings in Japanese cooking, so if you’re not too familiar with it, it’s okay to use whatever you have on hand!

TIPS FOR MAKING PUMPKIN SOUP

• ☆ To make cutting kabocha easier, microwave it for 3-6 minutes before you begin to cut. Be careful when taking it out of the microwave as it can get really hot! If you’re still having trouble, you can keep microwaving until it’s easier to cut. It doesn’t matter how much we microwave it since we will be continuing to cook it later anyway.

• ☆ I prefer to have chunks of kabocha in my soup, but if you would prefer to blend it all you can!

• ☆ You can top the soup off with parsley and mozzarella cheese if you have any!

MORE SOUP RECIPES! ♡

• ☆ Wakame Soup
• ☆ Clam Chowder

MORE PUMPKIN RECIPES! ♡

• ☆ Pumpkin Bagel
• ☆ Pumpkin Scones

If you recreate this Pumpkin Soup recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback! 

Pumpkin Soup

Julie N.

Hearty pumpkin soup perfect for autumn!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch, Main Course, Side Dish, Soup

Cuisine Asian, Japanese

Servings 8 people

Ingredients

  

• 20 g butter
• 1 kabocha squash
• 2 carrots
• 1 onion
• 300 g broccoli
• 1200 ml milk
• 1 tablespoon bouillon or consomme powder 3 cubes

Instructions

 

• First, prepare the vegetables. Cut the onion in half, then into thin strips. Then, cut open the kabocha and scoop out the seeds and pulp. Cut the kabocha into 2cm/1inch cubes and cut off the skin if you like. (Tip: to make cutting kabocha easier, microwave it for 3-6 minutes before you begin to cut. Be careful when taking it out of the microwave as it can get really hot!) Finally, cut the carrots and broccoli however you want. It’s best to have small to medium sized pieces for stew.
• In a large pot, melt the butter over medium heat. Once melted, add the onions and saute until it becomes clear and starts to caramelize. Add the carrots and stir fry for a bit. Then, add the kabocha and continue to stir fry. Cook the vegetables until you’re able to cut the kabocha with a wooden spoon using pressure. We don’t necessarily want the vegetables too soft at this point.
• Add the broccoli just before adding the milk. Season with the bouillon powder and stir to evenly distribute.
• Let the soup come to a boil, then cover and lower heat. Let the soup simmer for about 10 minutes or until thickened and more golden in color. Keep a close eye on the pot as milk boils over easily.
• Once the soup is thickened, check the texture of the kabocha. You should be able to easily mash it using a fork. If you’d like, you can also mash the kabocha and mix it into the soup if you prefer a less chunky soup. Otherwise, remove from heat and ladle into bowls, and the pumpkin soup is done! 完成です！

Keyword Asian Recipe, Easy Asian Recipe, Easy Japanese Recipe, Easy Recipe, Game Recipe, Japanese Recipe, Kabocha, Kabocha Squash, Pumpkin Soup, Savory Recipe, Seaweed Soup, Soup