Best 3 Roasted Kabocha Japanese Pumpkin Soup Recipes

KABOCHA PUMPKIN SOUP

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.

SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE

Steps:

• Soak kabocha in a bowl of water for 15 minutes. Drain.
• Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.
• Cool before serving, about 10 minutes.

JAPANESE PUMPKIN SOUP (KABOCHA SOUP)

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.