Best 7 Asian Kabocha Soup Recipes

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In the realm of culinary delights, few dishes capture the essence of Asian flavors quite like Kabocha soup. This comforting and flavorful soup, commonly found in various Asian cuisines, beckons food enthusiasts with its vibrant hues, rich textures, and medley of aromatic spices. As you embark on a delectable journey, let us guide you through the best recipe to create an exceptional bowl of Asian Kabocha soup that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

KABOCHA (CREAMY JAPANESE SQUASH SOUP)



Kabocha (Creamy Japanese Squash Soup) image

Discover the simplicity of kabocha soup, an easy dish made of Japanese kabocha squash or pumpkin and simple ingredients.

Provided by Setsuko Yoshizuka

Categories     Dinner     Lunch     Soup

Time 55m

Yield 4

Number Of Ingredients 9

1 pound kabocha pumpkin
1/2 onion ( chopped )
1 tablespoon butter
2 teaspoons chicken bouillon powder (Note: 2 cups chicken broth can be substituted for the bouillon powder and water)
2 cups water
1 2/3 cups milk
Salt (to taste)
Black pepper (to taste)
Fresh chopped parsley , for garnish (optional)

Steps:

  • Wash the exterior of the kabocha squash. Cut in half and remove seeds and inner strands of the squash.
  • Place kabocha on a microwave-safe plate and heat in microwave for 1 to 2 minutes, depending on the power of your microwave. This helps to soften the kabocha just a bit.
  • Cut the kabocha into thin slices and remove exterior skin. Set slices aside.
  • In a medium pot, melt butter and sauté onion slices until translucent and softened.
  • Add kabocha and sauté together with onions until the kabocha is cooked.
  • Pour water and add chicken bouillon powder in the pot. (Note: Chicken broth may be substituted for the bouillon and water.) Simmer on low heat for about 10 to 15 minutes, or until kabocha is softened.
  • Either use an immersion hand blender to blend the vegetables with the broth, or allow the mixture to cool slightly and then pour it into a traditional blender to puree, then add it back to the pot.
  • On medium-high heat, add milk to the kabocha mixture and bring to a boil, constantly stirring the soup. Turn off the heat, and season with salt and pepper. Mix thoroughly and serve immediately. Garnish with additional freshly ground black pepper and chopped parsley.

Nutrition Facts : Calories 107 kcal, Carbohydrate 12 g, Cholesterol 16 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 461 mg, Sugar 8 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROAST KABOCHA SOUP WITH LEMON GRASS CREAM



Roast Kabocha Soup with Lemon Grass Cream image

Provided by Nathan Lyon

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

1 large kabocha squash, cut in 1/2, seeds removed
1 tablespoon picked thyme leaves
Salt and freshly ground black pepper
6 tablespoons olive oil
1 cup heavy cream
1 stalk lemon grass, thick end only, finely chopped
1 small carrot, roughly chopped
1 small Spanish onion, roughly chopped
1 small leek, white portion only, roughly chopped
6 cups chicken stock, heated
Chives, cut in 1-inch sections, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Season inside of the kabocha with thyme, salt and pepper and rub with 4 tablespoons oil. Place onto a roasting pan flesh side up, and roast until caramelized and cooked through, about 25 minutes. Let cool slightly.
  • In a small saucepan combine the cream with the lemon grass and reduce by half. Strain into another small pan and hold warm.
  • In a medium pot over high heat, add 2 tablespoons oil. Add the carrots, onion and leek and cook until browned. Add the hot stock, reduce the heat to medium, and season, to taste.
  • When the squash is done, remove the cooked flesh from the squash and add to the pot. Transfer the contents of the pot, in batches, to a blender and blend until smooth. Strain through a fine sieve into a second pot and reduce until desired consistency is achieved. Season, to taste.
  • Serve soup in a warm soup bowl, and gently swirl in a dollop of the cream reduction. Garnish with chives.

KABOCHA PUMPKIN SOUP



Kabocha Pumpkin Soup image

I had leftover kabocha squash and pumpkin puree. This recipe came to me in a flash of inspiration!

Provided by PaleoRunner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 40m

Yield 2

Number Of Ingredients 9

½ large kabocha squash, seeded
1 teaspoon olive oil
½ small yellow onion, chopped
1 clove garlic, minced
1 cup pumpkin puree
1 cup vegetable broth
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to taste
1 pinch ground allspice, or to taste

Steps:

  • Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
  • Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
  • Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
  • Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 54.2 g, Fat 3.8 g, Fiber 11.6 g, Protein 6.5 g, SaturatedFat 0.8 g, Sodium 544.7 mg, Sugar 16.4 g

JAPANESE PUMPKIN SOUP (KABOCHA SOUP)



Japanese Pumpkin Soup (Kabocha Soup) image

Make and share this Japanese Pumpkin Soup (Kabocha Soup) recipe from Food.com.

Provided by Molly53

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb japanese kabocha squash
1 small onion, thinly sliced
3/4 cup milk
2 chicken bouillon cubes
2 1/3 cups water
1 tablespoon butter
salt and pepper (to season)

Steps:

  • Cut pumpkin into large blocks and remove seeds.
  • Place pumpkin on a plate and heat in microwave for one minute.
  • Slice pumpkin thinly.
  • Heat butter in saute pan and cook onion slices until softened (not brown).
  • Add pumpkin slices to the pan and saute.
  • Add chicken bouillon and water and simmer vegetables until softened.
  • When cooked, whirl the vegetables and broth in a blender or food processor until smooth.
  • Return to the pan and add milk.
  • Heat the soup over low heat.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 106, Fat 5, SaturatedFat 3, Cholesterol 14.3, Sodium 422.4, Carbohydrate 14, Fiber 1.9, Sugar 3.6, Protein 3.1

KABOCHA SQUASH AND SHRIMP SOUP



Kabocha Squash and Shrimp Soup image

This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.

Provided by Cynthia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 34m

Yield 4

Number Of Ingredients 8

1 teaspoon olive oil
2 green onions, chopped
2 pounds kabocha squash, peeled and cubed
1 tablespoon dried shrimp
2 teaspoons white sugar
½ teaspoon salt
1 (14.5 ounce) can chicken broth
1 cup water, or as needed

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
  • Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 1.8 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 740.3 mg, Sugar 5.6 g

ROASTED KABOCHA SQUASH SOUP



Roasted Kabocha Squash Soup image

The toasted ancho chiles in our Roasted Kabocha Squash Soup recipe give it a mole-like smoky flavor-perfect for fall. You can substitute any type of winter squash for this recipe (calabaza, Hubbard, or sugar pumpkin are the best alternatives); choose a squash that feels heavy for its size and is free of soft spots.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h5m

Yield Makes about 6 cups

Number Of Ingredients 13

2 1/4 pounds kabocha squash
1 onion, peeled and quartered (8 ounces)
4 cloves garlic, peeled
2 tablespoons extra-virgin olive oil, plus more for roasting
Kosher salt
1/3 cup seeded and sliced dried ancho chiles (1-2 chiles)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
4 cups low-sodium chicken broth
1 ear corn, shucked
1/4 cup pepitas (green hulled pumpkin seeds)
1/4 cup sour cream
Lime wedges, for serving

Steps:

  • Preheat oven to 400 degrees with rack on the top third. Cut squash in half, scoop out seeds, then cut into 2-inch wedges. Combine squash, onion, and garlic on a rimmed baking sheet. Drizzle generously with oil and season with salt; toss to coat, then spread in a single layer. Roast until squash is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and flipping vegetables halfway through (remove garlic and reserve if browning too quickly). Let cool slightly; when cool enough to handle, remove skins from squash and discard.
  • Heat 2 tablespoons oil in a large saucepan over medium-high. Add chile strips and spices; toast, stirring occasionally, until fragrant and chile has softened slightly (1-2 minutes). Add roasted vegetables and broth. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 30 minutes.
  • Meanwhile, prepare garnishes: Using tongs, roast corn over an open flame on medium-high, or under the broiler, turning occasionally, until kernels are tender and charred in spots, about 6 minutes. Transfer to a cutting board. When cool enough to handle, cut corn kernels off of cob. Heat pepitas in a small skillet over medium-high, stirring, until toasted and popping (about 4 minutes). Set aside. To make crema, mix sour cream and 2 tablespoons water.
  • In batches, puree soup in a blender. Season with salt. Strain for smoother texture, if desired. Return blended soup to the pot and reheat gently on the stove. Divide into bowls and serve with blackened corn kernels, toasted pepitas, crema, and lime wedges.

ROASTED KABOCHA (JAPANESE PUMPKIN) SOUP



Roasted Kabocha (Japanese Pumpkin) Soup image

Make and share this Roasted Kabocha (Japanese Pumpkin) Soup recipe from Food.com.

Provided by Maggie

Categories     Pumpkin

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 medium kabocha squash
1 teaspoon olive oil
1 medium onion, thinly sliced
1 tablespoon butter
2 teaspoons chicken bouillon powder
2 cups water
1/2 teaspoon cinnamon
1 2/3 cups milk
salt and pepper

Steps:

  • Preheat oven to 350F / 175°C.
  • Cut kabocha in half, scoop out seeds and membranes, and set aside.
  • Prick the kabocha flesh with a fork, brush with olive oil and place face down on a baking dish. Bake for about 40 mins at 350F/175°C or until tender.
  • While the kabocha is roasting, clean and dry the seeds (as best you can) and toast them in a dry pan on med-high heat for about 5 minutes or until nicely golden brown and set aside. Alternately, you can bake them in the oven for about 10-20 minutes at 400F / 200°C.
  • In a large pot, saute sliced onion in butter until soft.
  • When the kabocha is soft, carefully (it's hot!) scoop the flesh in chunks out of the skin and add to the pot with onions. Alternately, you can wait for it too cool or roast it already peeled.
  • Add the bouillon powder, water and cinnamon, and simmer for about 20 minutes. Cover the pot to keep it from splattering.
  • Pour the mixture into a large bowl. In batches, puree the mixture in a blender (only fill about 3/4 or less full), and add it back to the pan. If you have an immersion blender, even better, and you can just puree it all in the pan.
  • Stir in the milk and heat gently over low heat, stirring frequently. Mix in salt and pepper to taste, ladle into bowls and top with toasted seeds.

Tips:

  • Choose a kabocha squash that is firm and has a deep orange color.
  • Kabocha squash can be peeled and cubed before cooking, or it can be cooked whole and then mashed.
  • Kabocha squash is a good source of vitamins A, C, and beta-carotene.
  • Kabocha squash soup can be served hot or cold.
  • Kabocha squash soup can be garnished with a variety of toppings, such as roasted pumpkin seeds, crumbled bacon, or chopped fresh herbs.

Conclusion:

Kabocha squash soup is a delicious and healthy soup that can be enjoyed by people of all ages. It is a versatile soup that can be customized to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, kabocha squash soup is a great option.

Next time you are looking for a new soup recipe to try, give kabocha squash soup a try. You won't be disappointed!

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