Kabocha Pumpkin Soup

Kabocha Pumpkin Soup
  • 1/2 large kabocha squash, seeded
  • 1 teaspoon olive oil
  • 1/2 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


  1. 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.
  2. 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.
  3. Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
  4. Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

05/12/2018
Kabocha Pumpkin Soup, recipe PT15M PT1H 5 455 calories

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