Archive for the ‘Soup – Roasted Kabocha Soup 南瓜濃湯’ Category

I had some pumpkin soup in the past and found the soup tasted quite nice. However, I am not a big fan of American pumpkin, so I use kabocha squash instead– it is similar to pumpkin, and some Chinese recipes even refer it as pumpkin. You can boil kabocha until it is soft, but I chose to roast it with some garlic and onion. The kabocha flavor really comes out. After roasting I had a bite of the squash– the flavor really comes out and it was delicious just by itself. Hmm, maybe next time instead of roasting same old potatoes, I’ll roast kabocha for a side dish.


Roasted Kabocha Soup 南瓜汤

Roasted Kabocha Soup 南瓜汤 with crab meat

Roasted Kabocha Soup Recipe

1 kabocha squash, 2-3 pounds
1/2 onion– cut into chunks
1 cloves garlic– roughly chopped
1 tsp salt
1/2 tsp ground pepper
1 tsp cooking oil

2 cans reduce sodium chicken broth
1/4 tsp curry powder
1/3 cup heavy cream
salt and pepper to taste

chopped parsley or chives
crab meat, crispy bacon crumbs, or pine nuts (optional)


  1. Preheat oven to 375°F. Wash the outside of kabocha squash to remove any dirt. Remove seeds, leave the skin intact. Cut into wedges.
  2. On a large baking pan, toss squash, onion, garlic with oil, salt and pepper. Roast for 40 minutes or until tender. Let cool then scoop out the flesh. Discard the skin.
  3. Add cooled kabocha, in several batches, and enough chicken broth into a blender. Blend until your desired smoothness (I blended my squash half smooth and half slightly coarse, as I like to taste tiny pieces of kabocha in my soup). Pour blended soup and remaining chicken broth into a pot. Bring to a boil. Stir occasionally. Add curry powder, and salt and pepper to taste. For a creamy taste, add in heavy cream. Garnish and serve.

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