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!
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 Nutrition:
- A source of vitamin A, vitamin C, potassium, and calcium.
- Low carb - 7 net grams of carbs per serving
- Gluten Free
- high in healthy fats from coconut milk
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.
How to Make Roasted Kabocha Squash Soup (aka Vegan Japanese Pumpkin Soup)
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.
Once you get a smooth, silky texture, drizzle on top the reserved coconut milk and swirl it into the roasted kabocha squash soup.
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:
- brown sugar
- maple syrup
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.
I hope you enjoy this roasted kabocha squash soup! Please share, rate, and comment below. I’d love to hear from you!
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Want more kabocha squash recipes? Check out these Delicious Kabocha Squash Recipes To Try!
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Roasted Kabocha Squash Soup | Vegan Pumpkin Soup
- 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
- 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.
*Nutritional information is an estimate, calculated using online tools.