Under 25 minutes Kabocha Pumpkin Soup Fall Seasonal
Imo (sweet potato), kuri (chestnut), and kabocha (pumpkin) are beloved autumn ingredients, often referred to as “aki no mikaku,” or the "flavors of fall."
While Kabocha is actually harvested in summer, it's stored for 2-3 months to reach peak flavor in the fall. The appearance of these ingredients signals the arrival of autumn, and they are commonly used in both savory dishes and desserts.
Today, we’re sharing a simple recipe for kabocha soup, made with just four ingredients: kabocha, onion, milk, and butter.
Although this soup isn’t a traditional Japanese dish, it's widely enjoyed across Japan and is a popular menu item at cafés, restaurants, and even supermarkets.
Known in Japan as “kabocha no potage,” this smooth and creamy soup draws inspiration from the French word “potage,” which typically refers to thick soups.
In Japan, the term refers specifically to soups with a rich, velvety texture, and can be made with a variety of ingredients, including potatoes, corn, and turnips.
Kabocha no potage pairs well with dishes from the yoshoku (Western-influenced) cuisine and can be served hot or chilled.
We recommend using an immersion blender to purée the cooked ingredients. However, if you don’t have one, you can mash them with a spatula for a chunkier texture that lets you savor the individual ingredients.
Enjoy this seasonal treat, and feel free to share your thoughts in the comments below!
Overview
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Total servings: 5
Difficulty: Easy
Ingredients
- 1/4 Kabocha (approximately 500g)
- 100g onion (peeled)
- 10g butter
- 1/3 tsp salt
- 250ml water
- 1 tsp consomme powder
- 300ml milk
- Dried parsley (optional, for garnish)
Expert's Tip
We offer an even easier option with this product—a pre-cooked Kabocha potage made from premium ingredients like Kuri Kabocha and cultured butter. Simply heat it up and serve in a soup cup for a quick, restaurant-quality dish with minimal effort.
Instructions
1) Gathering the Ingredients
Collect the following ingredients: kabocha, onion, butter, salt, water, consomme powder, milk, and dried parsley for garnish (optional).
2) Preparing the Ingredients
Remove the green skin and seeds from the kabocha. After preparing, the kabocha should weigh about 330g. Cut it into small pieces for easier cooking. Then, peel and chop the onion into small pieces.
3) Stir-Frying the Ingredients
Prepare a pot and add the butter. Heat it over medium heat. Once the butter has melted, add the kabocha, onion, and salt. Stir-fry the ingredients, adjusting the heat as needed to prevent burning.
4) Simmering the Ingredients
Once the onion is nearly cooked and turns translucent, add the water and bring it to a boil. Then, add the consomme powder and simmer for about 6-8 minutes, or until the ingredients are tender enough for a fork or pick to easily pass through them.
5) Adding the Milk and Puree the Ingredients
Pour in the milk, then purée the mixture using an immersion blender (or a regular blender) until smooth.
6) Serving
For hot kabocha soup, gently heat it until it reaches your desired temperature. If you prefer it cold, refrigerate the soup until well chilled.
Serve in a cup and, if desired, sprinkle with dried parsley. Enjoy!
About the author
Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.
View articles by Megumi Moriya
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