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The warmth of autumn invites comfort foods that soothe the soul, and nothing embodies this better than a rich and velvety pumpkin soup. Kabocha pumpkin, known for its sweet and creamy flesh, takes center stage in this cozy kabocha pumpkin soup recipe. As the seasons change and the days grow shorter, this easy-to-prepare dish becomes an ideal choice for chilly evenings, inviting warmth and flavor into your home.
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Cozy Kabocha Pumpkin Soup Recipe for Autumn Comfort

Warm up your evenings with this creamy kabocha pumpkin soup, perfect for a cozy fall night. Infused with rich coconut milk and bursting with autumn flavors, this vegetarian recipe highlights the sweetness of roasted pumpkin. Enjoy a comforting bowl that captures the essence of the season and brings warmth to your home.

Ingredients

1 medium kabocha pumpkin (about 2-3 pounds), halved and seeds scooped out

1 tablespoon extra virgin olive oil

1 medium onion, diced

2 cloves of garlic, minced

1 teaspoon fresh ginger, finely grated

4 cups vegetable broth

1 can (14 oz) full-fat coconut milk

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper, to taste

Fresh cilantro or parsley, chopped, for garnish

Optional: a drizzle of chili oil for an extra kick

Instructions

Roast the Pumpkin: Preheat your oven to 400°F (200°C). Place the halved kabocha pumpkin, cut side down, on a baking sheet lined with parchment paper. Roast in the oven for 45-60 minutes, or until the flesh is tender and can be easily pierced with a fork. Once done, remove from the oven, allow it to cool slightly, then scoop out the flesh, discarding the skin.

    Sauté the Aromatics: In a large pot, heat the extra virgin olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until it becomes soft and translucent. Incorporate the minced garlic and grated ginger, cooking for an additional 2 minutes until aromatic.

      Combine the Ingredients: Stir the roasted kabocha pumpkin flesh into the pot, then pour in the vegetable broth, coconut milk, ground cumin, ground coriander, and freshly grated nutmeg. Mix well to combine all the ingredients evenly.

        Simmer the Soup: Bring the mixture to a gentle simmer, allowing it to cook for 15-20 minutes. Stir occasionally to help the flavors meld beautifully.

          Blend Until Smooth: Using an immersion blender, purée the soup until it reaches a velvety smooth consistency. If you prefer, carefully transfer the soup in batches to a countertop blender, then blend until creamy. Return the blended soup to the pot if using a countertop blender.

            Adjust Seasoning: Taste the soup and season with salt and freshly ground black pepper according to your preference. If you enjoy a bit of spice, consider adding a drizzle of chili oil for warmth.

              Serve and Garnish: Ladle the warm soup into bowls. Top with a sprinkle of chopped fresh cilantro or parsley for a pop of color. For an elevated touch, add a swirl of coconut milk or a drizzle of chili oil on top.

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6

                  Presentation Tips: Serve the soup in deep, wide bowls for a cozy feel. Add a few whole herbs or a sprinkle of toasted pumpkin seeds as an additional garnish for texture.