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Creamy Kabocha Soup Recipe (Warm and Cozy!)

Kabocha Soup

A warm bowl of kabocha soup with its rich, sweet flavor and creamy texture feels like a warm hug from the inside out. Perfect for busy weeknights or lazy weekends!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

For the Kabocha Soup
  • 1 medium kabocha squash cut in half and seeds scooped out
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth homemade or store-bought
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • salt and pepper to taste
  • 1 cup coconut milk
Optional Garnish
  • pumpkin seeds for garnish

Equipment

  • Large Pot
  • Baking Sheet
  • Blender

Method
 

  1. Step 1: Start by cutting the kabocha squash in half and scooping out the seeds. Place the halves on a baking sheet and roast them in a preheated oven at 400°F (200°C) for about 30-40 minutes or until tender.
  2. Step 2: While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  3. Step 3: Stir in the minced garlic and cook for an additional 1-2 minutes, allowing those wonderful aromas to fill your kitchen!
  4. Step 4: Once the squash is roasted, scoop the flesh into the pot. Add the vegetable broth, ground ginger, and ground cinnamon. Season with salt and pepper to taste.
  5. Step 5: Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes.
  6. Step 6: After simmering, remove from heat and blend the soup until smooth using an immersion blender or a regular blender. Be careful with the hot liquid!
  7. Step 7: Stir in the coconut milk and heat the soup gently until warmed through.
  8. Step 8: Serve hot, garnished with pumpkin seeds if desired. Enjoy your delicious creation!

Notes

This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to a week.