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    Home » All Recipes » Soups

    Roasted Kabocha Squash Soup | Vegan Pumpkin Soup

    Published: Sep 24, 2019 · Modified: Oct 15, 2019 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 15 Comments

    879 shares
    Jump to Recipe
    kabocha squash soup

    This roasted kabocha squash soup, also known as vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Made with coconut milk, this roasted kabocha squash soup is vegan, low carb & gluten free!

    roasted kabocha squash soup, vegan pumpkin soup in black bowls garnished with cream and herbs

    I'm in love with kabocha squash these days! It's finally fall and it's getting cold enough where I can really enjoy warm soups again. Kabocha squash is also known as Japanese pumpkin. This roasted kabocha squash soup also known as vegan Japanese pumpkin soup is soothing and comforting on a cold fall day. The taste is creamy, nutty, and naturally sweet and its texture is so smooth and silky! It's the perfect bowl of soup for this time of year!

    This vegan Japanese pumpkin soup is made with coconut milk for a creamy, rich bowl of soup that's on the thicker side. It's also gluten free and low carb friendly as Japanese pumpkin is lower in carbs than butternut squash!

    roasted kabocha squash soup, vegan pumpkin soup in black bowls garnished with cream and herbs

    Roasted Kabocha Squash Soup Nutrition:

    • A source of vitamin A, vitamin C, potassium, and calcium.
    • Low carb - 7 net grams of carbs per serving
    • Vegan
    • Gluten Free
    • high in healthy fats from coconut milk
    roasted kabocha squash soup, vegan pumpkin soup in black bowls garnished with cream and herbs

    Make Ahead of Time and Freeze

    What I love about roasted kabocha squash soup is how it can be made ahead of time. You can freeze roasted kabocha squash and take it out when you're ready to make this soup, or you can make this soup ahead of time and freeze it until you're ready to serve.

    Kabocha is great after reheating and keeps well frozen. Wrap it in plastic wrap and store in a ziplock bag or a freezer safe container until ready to use.

    roasted kabocha squash soup, vegan pumpkin soup in a black bowl with cream and herb garnish

    How to Make Roasted Kabocha Squash Soup (aka Vegan Japanese Pumpkin Soup)

    Start with roasting your kabocha squash. See step by step instructions on how to clean, cut, and roast a kabocha squash in this post: Roasted Kabocha Squash

    • removing the seeds from a kabocha squash with a spoon
    • kabocha squash cut in half with the seeds removed
    • roasted kabocha squash wedges on parchment paper with baking tray

    Next, scoop out the flesh of the kabocha squash and blend it in a vitamix or another high speed blender with vegetable stock and coconut milk. You can add the squash in along with the skin, but it will darken the color of this soup. If you want a bright yellow orange color, I recommend peeling the skin.

    • roasted kabocha squash wedges on a white plate
    • roasted kabocha squash being scooped out with a spoon
    • roasted kabocha squash in a vitamix blender

    Once you get a smooth, silky texture, drizzle on top the reserved coconut milk and swirl it into the roasted kabocha squash soup.

    roasted kabocha squash soup, vegan pumpkin soup in a black bowl

    Garnish with herbs and fresh cracked pepper and enjoy! Store any leftovers in an airtight container in the fridge and keep for up to 3 days.

    Additional Flavorings To Add:

    • ginger
    • brown sugar
    • maple syrup
    • cinnamon
    • nutmeg
    • miso

    Add any of the above flavorings when cooking the soup in the pot after blending. You can add as little or as much as you want, depending on how strong you want the flavorings.

    roasted kabocha squash soup, vegan pumpkin soup in black bowls garnished with cream and herbs

    I hope you enjoy this roasted kabocha squash soup! Please share, rate, and comment below. I’d love to hear from you!

    Don’t forget to subscribe to my newsletter for recipe updates and occasional kitchen tips and tricks! Also come find me on Pinterest, Facebook, Instagram, and Twitter. Stop by and leave me a message! I love reading your comments!

    Thanks so much for stopping by!

    Jamie

    Want more kabocha squash recipes? Check out these Delicious Kabocha Squash Recipes To Try!

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      Instant Pot Vegan Butternut Squash Soup
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      Kabocha Squash Fries
    • roasted kabocha squash wedges on parchment paper with baking tray
      Roasted Kabocha Squash | Japanese Pumpkin
    • Two bowls of chilled vegan cucumber avocado soup with peas, tomatoes, and microgreens in white bowls.
      Chilled Vegan Cucumber Avocado Soup
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      Korean Potato Side Dish - Gamja Jorim

    *This post may contain affiliate links which means any purchases made through my link pay out a small commission without any extra cost to you. All opinions are my own and I only recommend products that I know, personally use, and trust. For more information, please see my Privacy Policy.

    roasted kabocha squash soup, vegan pumpkin soup in a black bowl with cream and herb garnish

    Roasted Kabocha Squash Soup | Vegan Pumpkin Soup

    This roasted kabocha squash soup, aka vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Made with coconut milk and vegetable stock, this roasted kabocha squash soup is vegan, low carb & gluten free!
    5 from 39 votes
    Pin Share Print
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Appetizer, Sides, Soups
    Cuisine American, Asian, Japanese, Korean
    Servings 6

    ☑ Ingredients
     

    • 3 cups roasted kabocha squash - (see notes below if you prefer to boil the kabocha)
    • 2½ cups vegetable stock - water can be substituted
    • 1 cup lite coconut milk - reserve ¼ cup of coconut milk to drizzle on top
    • 2 cloves garlic - roughly chopped
    • salt & pepper to taste
    • fresh herbs to garnish - I used parsley and cilantro

    Optional Flavorings (add one or any combination you'd like)

    • 1 teaspoon ginger - grated
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg - for an even nuttier taste
    • 1 Tablespoon brown sugar or maple syrup - for added sweetness
    • 1 Tablespoon miso - for a more savory flavor
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    Instructions
     

    • Optional: Remove the skin from the kabocha by scooping out the flesh or peeling the skin. The skin will darken the color of the soup but won't alter the taste.
    • If Using Raw Kabocha (Skip to Step 3 If Using Roasted Kabocha):
      If you prefer to boil the kabocha instead of roasting for this soup, add 3 cups of cubed raw kabocha (roughly 1 inch pieces) into large pot and fill it with just enough water to cover the kabocha pieces. Bring to a boil and cook until the kabocha pieces are soft and tender, about 15 - 20 minutes. Drain the water and reserve the boiled kabocha.
      See tips for how to cut a kabocha squash.
    • Add all the ingredients (except the reserved ¼ cup of coconut) to a high speed blender and blend on high until you get a smooth consistency. Separate into batches if needed.
    • Pour the blended mixture into a large pot. Add any optional flavorings at this time. Bring the soup to a boil. Boil for 3 to 4 minutes and season with salt & pepper to taste.
    • Ladle the soup into a bowl. Drizzle the reserved coconut milk on top and swirl it into the soup. Garnish with fresh herbs. Serve immediately.

    ✎ Recipe Notes

    Recipe yields roughly 6 cups of kabocha squash soup. 
    Keep in the fridge in an airtight container for up to 3 days. 

    Nutrition

    Calories: 100kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 399mg | Potassium: 286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1001IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg
    Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

    *Nutritional information is an estimate, calculated using online tools.

    « Kabocha Squash Fries | Japanese Pumpkin Fries
    Delicious Kabocha Squash Recipes To Try »
    879 shares

    Reader Interactions

    Comments

    1. Katie Youngs

      August 31, 2021 at 7:57 pm

      5 stars
      This was delicious and such a great way to use up in-season Kabocha squash!

      Reply
      • Jamie

        September 01, 2021 at 4:47 pm

        Thanks for sharing Katie! It's a great recipe for the fall. I'm so glad you enjoyed it! 🙂

        Reply
    2. Ian

      October 16, 2020 at 8:54 pm

      5 stars
      We are loving squash at the moment - getting in the fall spirit - and this soup is one our favourites. It is truly so easy. We have tried with both roasted and also just boiling - it is delicious either way, but we love the depth of flavour from the roasted squash 🙂

      Reply
    3. Joan

      July 25, 2020 at 6:46 pm

      5 stars
      It is Winter here in Australia, and we have made this soup four times already! It is warming, comforting - just like a hug in a bowl. Such a simple and delicious recipe. Thank you so much! Hope you're enjoying the summer! 😀

      Reply
      • Jamie

        September 11, 2020 at 1:53 am

        Thanks for giving it a try Joan! It's a great soup for winter indeed!

        Reply
    4. Cookilicious

      September 25, 2019 at 5:21 pm

      5 stars
      Simply Wow!!! That color of the soup is making it even more appetizing.

      Reply
    5. Katie

      September 25, 2019 at 4:39 pm

      5 stars
      This is so unique! This is definitely going on my list to try this fall.

      Reply
    6. Sapana

      September 25, 2019 at 3:42 pm

      5 stars
      This turned out absolutely delicious! Loved the vibrant color of the soup.

      Reply
    7. Jocelyn (Grandbaby Cakes)

      September 25, 2019 at 3:35 pm

      5 stars
      I could eat this soup every single day of fall!

      Reply
    8. Sara Welch

      September 25, 2019 at 3:26 pm

      5 stars
      What a delicious recipe; perfect for fall! Looking forward to enjoying this all season long!

      Reply
    9. Gavin

      September 24, 2019 at 8:43 pm

      5 stars
      Absolutely delish and the colour and contrast of flavours makes it restaurant worthy!!

      Reply
    10. Patty at Spoonabilities

      September 24, 2019 at 8:28 pm

      5 stars
      I am in love with this soup! And love that it's freezable and will be ready any time I have a craving!

      Reply
    11. Laura

      September 24, 2019 at 7:09 pm

      5 stars
      I really love the drawings on the surface. They make the whole dish look so nice. And the fact that is is healthy makes it the perfect soup recipe to keep!

      Reply
    12. Annissa

      September 24, 2019 at 7:06 pm

      5 stars
      What a wonderful way to warm up! This soup is perfect for fall. I love the beautiful swirls you added.

      Reply
    13. Laura | Wandercooks

      September 24, 2019 at 6:22 pm

      5 stars
      Yum! This looks great. I haven't tried a soup with Kabocha pumpkin before. Looks soooo creamy!

      Reply

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