Making this homemade kabocha squash soup will warm your soul on those cold winter nights. We’ll even include a recipe for homemade soda bread, so you have something to dunk! There is something about soup that brings a sense of comfort, especially in cold or rainy weather.
If you’ve never tried kabocha squash before, it is a Japanese pumpkin with a sweet taste. At the store, look for a pumpkin that looks like a giant green pumpkin. The flavor is a cross between pumpkin and sweet potato, and has hints of chestnut. It’s a staple in most Japanese restaurants, but you can find it in many parts of the world today.
Without further ado, let’s get to the recipe!
Here’s How To Make Roasted Kabocha Squash Soup With Homemade Soda Bread
Making the kabocha pumpkin soup It is easier than you think!
What you will need:
- Cutting board
- Sharp knife
- Baking sheet
- Parchment paper
- Large mixing bowl
- Large soup pot
- Wooden spoon
- frying pan
- Immersion blender (handheld)
- Pastry brush
- A kabocha squash
- Olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- Pinch of salt and pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon of nutmeg
- 1/8 teaspoon cloves
- 4 cups of vegetable broth
- 1/3 cup cream
- Pepitas (a type of pumpkin seed)
- Grab your kabocha squash and a cutting board. You will need a large, sharp knife to cut through the tough skin. Also, you may want to microwave it for a couple of minutes to soften it before cutting.
- Next, remove the stem with a large spoon; once you dig, it should come out. Next, cut the squash in half, right down the middle where the stem was.
- From here, cut the halves into three smaller pieces. You should have six in all.
- Take the spoon and remove the seeds from the pumpkin slices. Finally, cut these wedges in half to create 12 pieces in total.
- Next, grab your baking sheet and a piece of parchment paper. Spread all the wedges and brush each one with a little olive oil with a pastry brush. Bake until soft.
- Next, take out your soup pot and drizzle some olive oil on the bottom (about 2 tablespoons). Next, add a medium minced onion and two minced garlic cloves. Stir until lightly browned.
- Now add 1/2 teaspoon of salt and scoop the pumpkin into the pot.
- Mix 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/8 teaspoon cloves, and black pepper (as desired).
- Mix all the ingredients with a wooden spoon until completely combined. Then pour in the 4 cups of vegetable broth. Let the soup simmer for about 30 minutes.
- While simmering, toast a handful of pepitas over medium heat until golden brown. You will use them as a topping for the kabocha pumpkin soup.
- Now, use a hand blender on your pumpkin soup to make it creamy. Add 1/3 cup of cream and stir with a wooden spoon until completely mixed.
Making the homemade soda bread
This bread goes perfectly with kabocha pumpkin soup. To make it, you need a large mixing bowl to make the dough together with a whisk. It would be useful if it also had a large surface to knead the dough, such as a table or cutting board. Lastly, have a medium-sized baking sheet, a sheet of parchment paper, and a small bowl on hand.
- 4 1/2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon of baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup pepitas
- 1 3/4 cup buttermilk
- 1 egg
- First, pour the all-purpose flour into a large mixing bowl. Then add brown sugar, baking soda, and salt. Beat until completely combined.
- Now, add the unsalted butter and use your hands to mix it into the mixture.
- Incorporate the nuggets, once again using your hands to combine them.
- Set it aside and grab your smaller bowl. Pour in the buttermilk and break an egg into the bowl. Beat until completely combined.
- Pour this mixture into the first one and use your hands to create the batter.
- Place the dough on a wide surface and then sprinkle a little flour on top so that it does not stick.
- Shape the dough into a round ball, then remove the baking sheet. Lay out a sheet of parchment paper and place the dough on top.
- Use a knife to make a vertical and horizontal cut in the dough.
- Bake at 400 degrees F for 40 minutes.
- When ready, slice it, dip it in the kabocha squash soup, or serve it with butter.
We hope you like this pumpkin kabocha soup recipe! While this is less well known than pumpkin soup, a popular Thanksgiving recipe, it’s just as delicious! You can serve it alone or combine it with a side of roasted vegetables. Many people think of this as a fall meal, but you can enjoy it at any time of the year!
Pumpkins are a popular ingredient in soups, and kabocha squash is no exception. The spices perfectly complement its rich nutty flavor in this recipe. The nuggets add a nice crunchy texture to the bland soup, and the bread makes for a filling meal.
If you want Thanksgiving earlier this year, kabocha pumpkin soup will grant your wish! It has all the familiar flavors of fall holidays and is the ultimate comfort food. Plus, a large pot should last the entire week, so you won’t have to worry about dinner.
If you are having trouble finding nuggets, check with your local health food store. It is a less common ingredient than pumpkin seeds, but they are very similar. The only difference is that the seeds do not require dehulling or peeling, while the pumpkin seeds do.
We hope you enjoy this delicious kabocha squash soup! If you do, let us know how it turned out in the comments.