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. .