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Kabocha Soup Recipe
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5 from 1 vote

Kabocha Soup Recipe

This delicious kabocha soup recipe is easy to make and takes half an hour to get ready. The preparation time for the soup is ten minutes, and the cooking time is twenty minutes. In the end, you can serve it to six people.  


  • 3 tbsp of butter
  • 175 grams of finely diced onions (one small)
  • 120 grams of finely diced carrots (one carrot)
  • 700 grams of peeled and sliced kabocha (a quarter of one large pumpkin)
  • 5 cups of vegetable stock
  • Salt 
  • half cup of cream (heavy)
  • Parsley 


  • Take a large pot and add butter, onions, and carrots into it. Sauté them for five minutes or until they become tender and start turning brown. 
  • Now, take the kabocha and add it to the pot. Sauté the kabocha pieces for two minutes. 
  • Take the vegetable stock and add it to the pot and leave it to cook by closing the lid. Turn the heat to sim, cook kabocha soup for fifteen minutes, and turn the flame off when kabocha pieces are tender.
  • Shift the soup to a bowl and leave it to cool. When it cools down, shift it into a blender and make a puree of the soup. 
  • Now, take the puree into a pot, heat it, and add some salt and cream to the soup. Cut the parsley into small pieces and garnish the soup with minced parsley when serving this kabocha soup!