Creamy Kabocha Pumpkin Soup

Updated: Sep 22, 2021

You’ve probably seen the small, round, green-skinned Japanese pumpkin known as kabocha here at Maido. They sit prominently displayed in the produce section, and are included as a side dish in every bento box. Kabocha were first brought to Japan in the 16th century by Portugese traders, and spread in popularity relatively quickly. Today, kabocha is a commonly used vegetable in Japanese cuisine making appearances in soups, stews, battered and deep fried as tempura, and even mashed into croquettes. Kabocha are best seasonally as a fall and winter squash, as they need about 2 months after picking to fully ripen.

One bite of our simmered kabocha is all that is needed to show why it has gained such popularity as a fall and winter food in Japan. Its bright orange flesh is tender and sweet, and the green skin is soft enough to eat, making peeling unnecessary. The smooth, sweet flesh makes kabocha ideal for soup that will warm you from the inside out, even on the coldest day. Try the following recipe to make your own delicious kabocha soup at home!

Creamy Kabocha Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes


½ onion

1.4lbs kabocha squash

1 tbsp unsalted butter

2 cups chicken broth

1 ½ cups whole milk

½ cup heavy cream

2 tsp kosher salt

Black pepper to taste