EASY Kabocha Soup Recipe (Japanese Pumpkin Soup)

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk

Lower calorie option or more budget-friendly alternative.

Melt butter in a large pot.

Add chopped carrots and onions, sauté until starting to brown (about 5 minutes).

Add kabocha squash and sauté for another 2-3 minutes.

Add vegetable broth, stir, and cover to maintain a gentle simmer.

Cook until kabocha is tender (10-15 minutes).

Turn off heat and let soup cool slightly before blending.

Blend the soup until smooth, transferring to a clean pot afterward.

Return pot to stove, add cream and season with salt, stirring constantly to prevent burning.

Serve hot, garnished with cream and parsley.

Cooking Techniques

Equipment Needed

Spice Level: