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roasted kabocha squash soup, vegan pumpkin soup in a black bowl with cream and herb garnish
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5 from 41 votes

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Sides, Soups
Cuisine: American, Asian, Japanese, Korean
Servings: 6
Calories: 100kcal


  • 3 cups roasted kabocha squash (see notes below if you prefer to boil the kabocha)
  • 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.


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


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