Kabocha Soup

Roasted Kabocha Soup with Kale

This is my first experience with Kabocha squash, a japanese winter pumpkin. I saw them at the co-op and couldn’t resist their cute size – I immediately wanted to make little soup bowls out of their rinds. Besides being cute, they’re also tasty and good for you, rich in beta carotene, with a decent amount of vitamin C and iron to boot.

Kabocha, pre-roastWhen I cut them open I was so surprised by their color. The flesh near the rind was avocado green, giving way to a bright yellow-orange. I roasted them before I scooped out the flesh for the soup, but only one of my squash rind soup bowls survived the roasting process. The second came out of the oven with large cracks in it. Since I’ve never worked with this squash before I’m not sure if I was extremely lucky to have one survive, or unlucky to have one break.

This soup is really simple, complicated only by creating the decorative bowl for it. The rich yellow color makes the soup look for all the world like it was spiked with tumeric. It’s very rich so a small serving alongside some hearty steamed kale was just the thing I needed for a cold February night.

Kabocha Squash Soup
Serves Two

2 Small-Medium Kabocha Squashes, of similar size
1 Cup Soymilk
1/2 Can of Coconut Milk (about 7 oz)
1/4 tsp Nutmeg
1 Vegetable Bullion Cube (package should state that 1 cube makes 2 cups of broth)
1 tsp Apple Cider Vinegar
Black Pepper to taste
Smoked Paprika

If not making bowls from the rinds, halve squashes, scoop out the seeds and coat with olive oil. Sprinke with salt and place in a 400º F oven for 30 minutes, or until flesh is tender enough to spoon from the rinds.

Scoop out flesh into a soup pot, it will look sort of dry. Add remaining ingredients, less paprika and parsey. Whisk to break down lumps while simmering. Transfer to a blender or food processor and blend until smooth.

The thickness of the soup will depend on how much squash you scraped out of the rinds, so feel free to add liquid (more coconut milk, soymilk, or even water) at this point to reach a consistancy you like. Reheat on the stove if necessary. Serve, garnished with paprika and parsley.


  1. kat

    That looks fantastic! I was actually standing over the kabocha squashes at the grocery store yesterday, being tempted to buy one, but was not sure exactly what I planned to do with it. Now I know…

  2. bazu

    This soup and the millet/tofu salad from your last post look amazing. Your photos make the colors pop out and the food looks so out of this world and refreshing! If I can’t find a kabocha, I’ll have to try this soup with another squash.

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  4. claire

    it looks beautiful, but i’ve never seen a kabocha be green inside like that… they’re usually quite orange inside. maybe yours weren’t quite ripe? the rinds do not stand up too well when baked for a long time, though. they do get way soft. so far my favorite winter squash, though! sweeter than butternut.

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