Kabocha is a Japanese pumpkin. It looks almost identical to buttercup squash, but tastes sweeter and creamier. Traditionally people add sugar when cooking Kabocha, but I say that’s utterly unnecessary.
My Kabocha soup is very simple. Just a little elbow grease for dicing the pumpkin, but since the skin is edible unlike ButternutSquash, it’s pretty easy.
- 1 Kabocha squash – diced into bite size
- Filtered water – enough to submerge the Kabocha
- Konbu* (kelp) sheet
- 2 tablespoons of Mirin
- 2 tablespoons of white miso
- Scallions – chopped
- Wash the Kabocha thoroughly, cut into half, spoon out the seeds, and dice into bite sizes.
- Place Kabocha in a large (Dutch oven) pot, and add water, kelp sheets, and mirin; and start cooking.
- When the kelp sheets are soft enough (a few minutes after it starts boiling), take them out on the cutting board, and cut them into bite sizes, and return them to the pot.
- Add miso & stir.
- Add scallions right before serving. Enjoy eating!
Here’s the vine. https://vine.co/v/eZMMz07LbJP
Our backyard wildlife, squirrels and birds, love Kabocha seeds! So I toss them in the back of the flowerbed for them. Some of them come right to the kitchen door.
Dried kelp sheets are wonderful, but if you don’t have them at hand, you can use kelp powder stock or dried shiitake mushrooms for dashi (Japanese word for soup stock).
Cilantro goes well with the soup, too!
Yesterday, I used the leftover Kabocha soup to make a creamy vegan veggie pasta!
You can also add cooked potato chunks & vegan sausages to make this soup into a stew. It’s very versatile.
Well, happy cooking & eating!