Japanese Pumpkin Soup

8 Jul

My mom had a Japanese pumpkin (Kabocha) and she wanted soup out of it. So I found a recipe online and adapted it to what we had on hand. It was pretty delicious. Sorry, the picture of the soup was not good enough to post. I was too busy enjoying it.



  • Medium sized Japanese pumpkin
  • 1 onion, sliced
  • 1 1/2 cup chicken stock
  • 1/2 cup evaporated milk (milk works too)
  • 1 Tbsp butter
  • Salt and Pepper
  • Water to boil the pumpkin


    1. Cut pumpkin into large chunks and remove seeds.2. Bring enough water to cover the pumpkin to a boil and briefly cook the pumpkin until softened, about ten minutes. Discard water and peel pumpkin. Cut into smaller chunks.

    3. In a pot, saute onions in butter. Add pumpkin chunks and chicken stock. Bring to a boil.

    4. Carefully pour soup into a blender and blend until smooth. Small batches are easier to handle. You can also use a hand held immersion blender. You may blend all the soup or blend only part of the soup to get a chunkier consistency.

    5. Return soup to pot and add milk. Season with salt and pepper to taste. Bring to a boil again.

    6. Enjoy!

One Response to “Japanese Pumpkin Soup”

  1. sufei'sworld April 28, 2011 at 6:35 pm #

    i;ve never tried evaporated milk in soup before 🙂
    deffa will try that sometime .
    thanks for the post !

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