Kabocha 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.

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.

KABOCHA (CREAMY JAPANESE SQUASH SOUP)

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.

ROASTED KABOCHA (JAPANESE PUMPKIN) SOUP

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.