Kabocha Soup Recipe

Yuka

Perfect fall dish, Kabocha Soup, is so creamy and rich! You can eat it by itself or it's the perfect compliment to any Autumn dinner dish!

Prep Time 5

Cook Time 25

Total Time 30

Course Soup

Cuisine Japanese

Servings people

Calories 87.22 kcal

300 g Kabocha the amount of grams after removing seeds and skin.
1/2 onion 1/2 is about about 115-135 g (Change depending on how many Serving you set)
1 cup whole milk
200 ml water
15 g unsalted butter
1 teaspoon bouillon HERE to buy
1/2 teaspoon soy sauce HERE to bu
1 pinch salt
1 pinch freshly ground black pepper

If you buy a whole Kabocha, cut the Kabocha in half in order to remove the seeds first. *1
Cut the Kabocha into wedges and remove the skin.
Then cut the wedges into smaller (1-2 inch) pieces.
Cut the onion into thin slices.
Heat a pot on low heat and add butter and onion. Cook until onion gets soft and translucent.
Add Kabocha, water, and bouillon. Turn the heat to medium and bring to a boil.
After boiling, reduce the heat to low, and simmer for about 15 minutes.
When the Kabocha gets soft and fully cooked, use a blender until the mixture has a smooth texture.
Add milk and stir to combine well. Cook for 3 minutes with medium low heat.
Add salt, soy sauce, and black pepper.
Let's serve!