Roasted Kabocha Squash Soup (Vegan Japanese Pumpkin Soup)
A creamy, naturally sweet soup made with roasted kabocha, lite coconut milk, vegetable stock, and garlic. Vegan, gluten free, and finished with a coconut milk swirl.
Servings: 6
Calories: 100kcal
Ingredients
- 3 cups roasted kabocha squash (see notes if you prefer to boil the kabocha)
- 2½ cups vegetable stock water can be substituted
- 1 cup lite coconut milk reserve 1/4 cup for drizzling
- 2 cloves garlic roughly chopped
- salt & pepper to taste
- fresh herbs to garnish such as parsley and cilantro
Optional Flavorings (add one or any combination you'd like)
- 1 teaspoon ginger grated
- 1 teaspoon cinnamon ground
- ¼ 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
Instructions
Prepare the kabocha
- Roast the kabocha following my roasted kabocha squash recipe: oiled wedges, skin side down, at 400°F for about 35 minutes until golden brown. To boil instead, see the notes.
- Optional: Scoop the flesh away from the skin or peel it. The skin will darken the color of the soup but won't alter the taste. Measure 3 cups of kabocha.
Make the soup
- Add the kabocha, vegetable stock, garlic, and ¾ cup of the coconut milk to a high-speed blender. Reserve the remaining ¼ cup of coconut milk for serving. Blend on high until smooth, working in batches if needed.
- Pour the blended soup into a large pot and stir in any optional flavorings. Bring to a boil and boil for 3 to 4 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls. Drizzle the reserved coconut milk on top and swirl it into the soup. Garnish with fresh herbs and serve immediately.
Notes
- Yield: This recipe makes about 6 cups of soup.
- To boil the kabocha instead of roasting: Cut 3 cups of raw kabocha into roughly 1-inch cubes. Add to a large pot with just enough water to cover. Bring to a boil and cook until soft and tender, about 15 to 20 minutes. Drain and continue with step 2. See my roasted kabocha squash post for tips on cutting kabocha.
- Skin: Leaving the skin on is fine. It makes the soup darker but doesn't affect the flavor.
- Make-ahead: Roasted kabocha keeps in the fridge for up to 3 days or in the freezer for up to 1 month.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 3 days, or freeze for up to 2 to 3 months.
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