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    Home » Recipes » Savoury

    Kabocha Coconut Soup (3 Ingredients)

    Published: Oct 14, 2021 by Michelle · 12 Comments

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    Jump to Recipe - Print Recipe

    This vibrant Kabocha Coconut Soup is rich, naturally sweet, fragrant and creamy. It's simple to make and only contains 3 ingredients! 

    Bowl of kabocha coconut soup with spoon on the side.

    One of my favourite squashes of all time is kabocha. 

    To be honest, I love it more than pumpkin... 😉 

    What is kabocha?

    Kabocha is a Japanese winter squash with a thin green exterior skin and orange-yellow interior.

    It's also known as Japanese pumpkin and has a similar shape to pumpkin.

    Kabocha is in season from October to February.

    What does it taste like?

    It tastes very similar to butternut squash, but is sweeter in flavour.

    The texture is reminiscent of pumpkin and sweet potato.

    The skin of kabocha is actually edible when roasted long enough.

    How to choose kabocha squash

    Choose kabocha that is deep green in colour with patches of grey.

    Bumps on the skin are fine.

    It should feel heavy for its size.

    Overhead shot of kabocha pumpkin soup with pumpkin seed garnish.
    Why you'll love this recipe

    This is the easiest recipe ever, with only a few steps and no need to cut the kabocha squash.

    Roasting the kabocha until it is soft eliminates the need to use a knife to cut through the hard rind. 

    Because kabocha is naturally very sweet, it doesn't need much seasoning. 

    It's naturally vegan, gluten-free and dairy-free.

    This delicious soup contains 3 ingredients, if you even count water as an ingredient.

    Ingredients you'll need

    • kabocha squash: roasted, and cut into chunks; you can substitute butternut squash if you don't have kabocha on hand
    • coconut milk: I use canned coconut milk for the best flavour
    • water: or vegetable stock

    Bowls of kabocha coconut soup with spoons on the side.
    How to make it

    Roast the kabocha:

    Preheat the oven to 400F/204C.

    Wash the kabocha and carefully poke a few holes on the surface of the squash with a sharp knife.

    Wrap the kabocha in aluminum foil.

    Place the kabocha onto a large baking tray.

    Roast at 400F for about 90 minutes, or until fork tender. (Depending on the size of the kabocha).

    Remove the kabocha from the oven and let cool before peeling the skin off and removing the seeds.

    Make the soup:

    Add the kabocha squash to a high-powered blender (I'm using the Instant Ace Nova blender).

    Pour in 1 can of coconut milk and 1 ½ C water.

    Press the SOUP function button and let it blend and heat up.

    If using a regular blender:

    Blend the soup until smooth.

    Pour the soup into a pot and cook over medium heat, until heated through.

    How to serve

    Ladle into bowls and serve immediately.

    Garnish with some pumpkin seeds if you like. 

    Pair the Kabocha Coconut Soup with quesadillas, a sandwich, crackers, or toast.

    How to store

    Store the cooled Kabocha Coconut Soup in an airtight container in the fridge for up to 1 week.

    You can also freeze the soup for up to 3 months.

    Defrost in the fridge overnight and heat on the stovetop before serving.

    Other recipes you may like

    Be sure to check out these recipes:

    Instant Pot Wild Rice & Mushroom Soup

    Hong Kong-Style Macaroni Soup

    Cinnamon Pumpkin Rolls

    Pumpkin Bread

    BBQ Turkey Quesadillas

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Bowls of kabocha coconut soup with spoons on the side.

    Print Recipe
    5 from 10 votes

    Kabocha Coconut Soup (3 Ingredients)

    This vibrant Kabocha Coconut Soup is rich, naturally sweet, fragrant and creamy. It's simple to make and only contains 3 ingredients! 
    Prep Time5 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 35 mins
    Course: Side Dish, Soup
    Cuisine: Asian, Japanese
    Servings: 4
    Calories: 265kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 1 kabocha squash ripe
    • 1 can coconut milk
    • 1 ½ C water
    Prevent your screen from going dark

    Instructions

    Roast the kabocha:

    • Preheat the oven to 400°F/204°C.
    • Wash the kabocha and carefully poke a few holes on the surface of the squash with a sharp knife.
    • Wrap the kabocha in aluminum foil.
    • Place the kabocha onto a large baking tray.
    • Roast at 400°F/204°C for about 90 minutes, or until fork tender. (Depending on the size of the kabocha).
    • Remove the kabocha from the oven and let cool before peeling the skin off and removing the seeds.

    Make the soup:

    • Add the kabocha squash to a high-powered blender (I'm using the Instant Ace Nova blender).
    • Pour in 1 can of coconut milk and 1 ½ C water.
    • Press the SOUP function button and let it blend and heat up.

    If using a regular blender:

    • Blend the soup until smooth.
    • Pour the soup into a pot and cook over medium heat, until heated through.
    • Ladle into bowls and serve immediately.
    • Garnish with some pumpkin seeds if you like.

    Nutrition

    Calories: 265kcal | Carbohydrates: 22g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 998mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3076IU | Vitamin C: 29mg | Calcium: 83mg | Iron: 4mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Kimchi Fried Rice
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    Reader Interactions

    Comments

    1. David @ Spiced

      October 15, 2021 at 4:40 am

      5 stars
      I'm not sure I've ever come across kabocha, but you better believe I'm going to keep an eye out for it now. I do love squash in soups...it's so creamy and delicious! This is perfect for these chilly days!

      Reply
    2. Healthy World Cuisine

      October 15, 2021 at 8:32 am

      5 stars
      Now that is what we call simple! thanks so much for sharing your cozy recipe.

      Reply
    3. Holly

      October 16, 2021 at 8:09 am

      5 stars
      Your kabocha soup looks velvety smooth. I love the coconut milk with pumpkin and I can imagine how tasty this soup would be. Perfect for the season now!

      Reply
    4. Linsey

      October 16, 2021 at 3:57 pm

      5 stars
      Delicious kabocha soup! I like roasted kabocha, but never try the soup. I certainly will give this a try. Thanks Michelle!

      Reply
      • Michelle

        October 21, 2021 at 11:56 am

        5 stars
        This makes the perfect healthy lunch!

    5. Tavo

      October 19, 2021 at 7:57 am

      5 stars
      Today was the first time I cooked with Kabocha and I was really delighted. This recipe is a keeper!

      Reply
      • Michelle

        October 26, 2021 at 4:14 pm

        Glad you gave kabocha a try, Tavo! 🙂

    6. Raymund | angsarap.net

      October 19, 2021 at 5:34 pm

      5 stars
      Looks smooth and creamy! I love a nice pumpkin soup

      Reply
    7. Jill

      October 24, 2021 at 8:20 am

      5 stars
      I'm a big fan of butternut squash soup but I've never tried the kabocha squash variety. I've also never tried a soup like this using coconut milk. Excited to try it!

      Reply
    8. MJ

      November 08, 2021 at 8:48 am

      5 stars
      I picked up kabocha at the market the other day on a whim and wasn't sure exactly how to prepare it. Found your recipe and YUM! Such a great soup!

      Reply
      • Michelle

        November 09, 2021 at 7:40 am

        Ahh, so glad to hear you made it MJ!

    9. Dannii

      December 04, 2021 at 8:53 am

      5 stars
      Anything with coconut is good with me and the squash makes it really comforting.

      Reply

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