How to Prepare Kabocha Soup: A Velvety Japanese Pumpkin Delight

Kabocha soup, or Japanese Pumpkin Soup, is a creamy seasonal favorite that comes together in under 25 minutes. Its rich flavors embody the spirit of fall, making it perfect for cooler weather. With just a handful of ingredients—kabocha, onion, butter, and milk—you can create a comforting dish that’s both simple and satisfying.

Though kabocha is harvested in the summer, it’s stored for 2-3 months to enhance its sweetness and depth of flavor, making it a quintessential fall ingredient. Alongside other autumn staples like sweet potatoes (imo) and chestnuts (kuri), kabocha is a celebrated element of "aki no mikaku," or the "flavors of fall."

This versatile Japanese pumpkin is used in a variety of savory and sweet dishes. Today’s recipe takes inspiration from French potage soups, yielding a smooth and creamy texture that's both elegant and comforting. Known as “kabocha no potage” in Japan, this soup is a staple in cafés, homes, and even supermarkets.

To preserve the soup’s vibrant orange hue, avoid overcooking or burning the ingredients. Gentle simmering ensures a silky, creamy result.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 5
• Difficulty: Easy

Begin by assembling all the ingredients: fresh kabocha, onion, butter, salt, water, consomme powder, milk, and dried parsley if desired.

• Remove the kabocha's green skin and seeds. After preparation, aim for about 330g of flesh.
• Cut the kabocha into small cubes for faster cooking.
• Peel and finely chop the onion into small pieces.

• In a pot, melt the butter over medium heat.
• Add the chopped kabocha, onion, and a pinch of salt.
• Stir-fry the ingredients gently, adjusting the heat to prevent burning while allowing the flavors to develop.

• Once the onions turn translucent, pour in the water and bring the mixture to a boil.
• Add the consomme powder, reduce the heat, and simmer for 6-8 minutes.
• Test the kabocha and onion with a fork or skewer—when they’re soft, they’re ready for the next step.

• Pour the milk into the pot and mix gently.
• Use an immersion blender to purée the soup directly in the pot until smooth and creamy. If you don’t have one, a standard blender works just as well. For a rustic touch, mash the ingredients with a spatula for a chunkier texture.

• Hot Version: Heat the soup gently until it reaches your preferred serving temperature.
• Cold Version: Allow the soup to cool to room temperature, then chill in the refrigerator.

Serve in bowls or cups, garnishing with dried parsley for a decorative touch.