19 Japanese Pumpkin Soup Kabocha Soup Recipe Dive Into Deliciousness!

How to Make Japanese Pumpkin Soup

Ingredients:

• 1 kabocha squash, about 2-3 pounds
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 inch ginger, minced
• 2 cups of chicken or vegetable broth
• 1 cup of coconut milk
• 1 tablespoon of miso paste
• 1 tablespoon of soy sauce
• 1 tablespoon of brown sugar
• 1 tablespoon of sesame oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the kabocha squash in half and remove the seeds and pulp with a spoon. Cut the squash into chunks and place them on a baking sheet lined with parchment paper.
3. Drizzle the squash with sesame oil and sprinkle with salt and pepper. Bake for 25-30 minutes until the squash is tender.
4. In a large pot, sauté the chopped onion, minced garlic, and minced ginger in sesame oil until fragrant.
5. Add the baked kabocha squash into the pot and stir in the chicken or vegetable broth. Bring to a boil and then reduce heat to a simmer for 10-15 minutes.
6. In a small bowl, mix the miso paste, soy sauce, and brown sugar with a few tablespoons of the soup broth. Mix well until the miso paste is dissolved.
7. Add the miso mixture and coconut milk into the pot and stir well. Let it simmer for an additional 5 minutes.
8. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
9. Taste and adjust seasoning with salt and pepper if needed.
10. Serve the Japanese pumpkin soup hot and garnish with sliced green onions and toasted sesame seeds for added flavor and texture.

This Japanese pumpkin soup kabocha soup recipe is a perfect balance of sweet, savory, and creamy flavors. It is also a great source of vitamins A, C, and E, as well as potassium, magnesium, and fiber. So why not give it a try and warm up your body and soul with this delicious and nutritious soup? Enjoy!