Kabocha Soup Recipe (Japanese Pumpkin Soup)


This Kabocha Soup (かぼちゃスープ) recipe comes together in about half an hour and yet it’s velvety smooth and packed with umami. In this video, I’m going to share a few tricks I use to take this classic Japanese soup to the next level using basic ingredients like Kabocha Squash (aka Japanese Pumpkins), onions, carrots, vegetable stock, and cream. Support us on Patreon ▶ KABOCHA SOUP POST & RECIPE ▶ BEST WAY TO CHOP AN ONION ▶ INDEX: 0:00 Intro 0:58 Ingredients 1:21 Prepare Vegetables 3:45 How to Make Kabocha Soup 5:30 Puree Soup 6:10 Season Soup 7:15 Serving Suggestion 7:30 Finished Soup INGREDIENTS: 3 tablespoons carrot butter 175 grams onion (1 small onion, finely diced) 120 grams carrots (1, finely diced) 700 grams Kabocha (1/4 large pumpkin, peeled and sliced ) 5 cups vegetable stock Salt (to taste) 1/2 cup heavy cream (plus more for garnish) Parsley (minced for garnish) SUBSCRIBE ▶ ✚ FOLLOW NO RECIPES ✚ Instagram: Pinterest: Facebook: Twitter: ✚ MUSIC ✚ ✚ GEAR ✚ You can find most of the kitchen and camera gear I used to make this video in my Amazon shop. Buying things from my shop (even stuff you search for that’s not listed on the page) doesn’t cost you anything extra and it helps to support this channel. .





  1. My wife and I love this soup….we have it several times a year. I like to grill the Kabocha for a few minutes before cooking. I think it adds to the flavor and also makes it easier to remove the skin. I also add a clove or two of garlic.

  2. This thing is so cool the guy at the corner store throw all his pumpkin to the garbage after Halloween and I take them and freezing the soup and I have soup for the whole year 😊 for free and No if you have other recipes we can freeze and keep it for later it will be awesome

  3. This looks absolutely delicious! I've known the Kabocha for a while but this year was actually the first time I saw them sold in German supermarkets! I'm really looking forward to trying different recipes for them (this one included)! Thank you so much for this recipe!