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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!
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Soup
Cuisine
Japanese
Servings
4
people
Calories
87.22
kcal
Ingredients
1x
2x
3x
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
Topping
parsley
whipping cream
Instructions
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!
Notes
*1 I recommend you keep the Kabocha seeds to roast and have as a snack. You can simply roast them in the oven and eat!
Nutrition
Calories:
87.22
kcal
Carbohydrates:
8.11
g
Protein:
2.67
g
Fat:
5.13
g
Sodium:
134.4
mg
Fiber:
0.45
g
Sugar:
5.79
g
Keyword
fall
Tried this recipe?
Let us know
how it was!