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japanese-pumpkin-soup-recipe

Japanese Pumpkin Soup

A warm and comforting Japanese pumpkin soup, perfect for chilly days.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Japanese
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 kg Japanese pumpkin (kabocha) peeled and cubed
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable broth
  • 1 cup Coconut milk
  • 1 tablespoon Soy sauce
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black pepper to taste

Instructions 

  1. 1. Heat some oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
  2. 2. Add the cubed Japanese pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 20 minutes.
  3. 3. Use a blender to puree the soup until smooth. Return the soup to the pot.
  4. 4. Stir in the coconut milk, soy sauce, salt, and black pepper. Heat through, then serve hot.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg

Keywords

Comfort Food, Pumpkin, Soup
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