Kabocha Soup

Ronald Cowgill

"A delicious soup among delicious soups. Kabocha is a squash that has been developed in Japan, and is called 'pumpkin' there. However, it is not like pumpkin at all. The closet type of squash from the US is butternet squash. However the difference between kabocha and butternet squash is similar to the difference between butternet squash and pie pumpkin. Kabocha is sweeter, and has a flavor all its own."
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1 hr, 30 min servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Prepare Kabocha by adding ~ 1 TBS of butter in each half, facing up, and spray with Olive Oil non stick spray. Place in shallow pan, and bake Kabocha in a 400 ºF oven in an open pan, split side up until soft, about 45 minutes. Surfaces will just begin to carmalize. Meanwhile, saute Shallot, Onion in EVO until tender, and slightly carmelized, and finish with butter.
  2. Remove, cool, and scrape into a pan sufficient to hold all ingredients, add shallot and onion mix, chicken stock and cream, and simmer for about 15 minutes. Remove from heat and cool. When cool, emulsify in blender, or with hand homogenizer until mixture is creamy and smooth. Taste and consistency, adjust by adding salt, additional chicken stock, and cream, if needed.
  3. Return to heat, until warm, for serving.
  4. May be refrigerated, and reheated for serving. Keeps will for several days in the refrigerator


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