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Kabocha Pumpkin Soup

Rated as 4 out of 5 Stars

"I had leftover kabocha squash and pumpkin puree. This recipe came to me in a flash of inspiration!"
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Ingredients

40 m servings 245 cals
Original recipe yields 2 servings

Directions

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  1. Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
  2. Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
  3. Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
  4. Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

Nutrition Facts


Per Serving: 245 calories; 3.8 g fat; 54.2 g carbohydrates; 6.5 g protein; 0 mg cholesterol; 545 mg sodium. Full nutrition

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Reviews

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This soup was good, but even tripling the amount of spices it says to add, it still was a bit bland for my taste. I used an acorn squash instead of a kabocha squash. Not sure if that makes a dif...