Kabocha Collection

It’s an exciting time of year. It has cooled off enough to eat all things kabocha. I can’t eat much of it in the heat for some reason. Here are some of my previous kabocha recipes. Just click on the picture to take you to the post. I’ll be trying and posting new ones soon.


Kabocha Soup

When I first came to Japan I was skeptical of kabocha (Japanese pumpkin) soup because I had assumed it would be sweet like most North American pumpkin soups.  It took me two years before I would try it – I have issues with sweet soups.  I was rather pleasantly surprised. I actually remember my first bowl.  It was at the Muji Cafe in Sangenjaya after an acupuncture appointment.  Upon arriving home, I set out immediately to find a good recipe.  The first thing I noticed is that there are tons of different recipes – some have carrots, some have lots of cream, some have none.  I, as usual, went for the non-cream version – I also have issues with really creamy things (with the exception of cheesecake).  This recipe is an adaptation of a bunch of recipes I looked at.


My lunch yesterday.

Kabocha Soup

Serves two.

1/4 kabocha, peeled and choppedIMG_0317

1/4-1/2 small onion, diced

a little oil

1 chicken bullion cube (vegetable also tastes great and makes this a vegan recipe)

2 cups water

fresh ground pepper to taste

milk or soy milk, optional

In a soup pot, saute the onion in the oil until transparent. Add the kabocha, bullion cube and water.  Simmer until the kabocha is cooked – it should break in half when you put a fork in it. Turn off the heat and allow to cool for a bit.  Puree everything using a blender, food processor or immersion blender.  Reheat if necessary.  Add  milk/soy milk if desired.  This will be on the thick side.  You can thin it with water or milk/soy milk/cream if desired.