Yum Hey What's for Dinner Mom?: Just Another Meatless Monday #35 Vegan Kabocha Soup Recipe


Just Another Meatless Monday #35 Vegan Kabocha Soup Recipe

Hey What's For Dinner

Winter squash? Japanese pumpkin? Yes! Kabocha is a winter squash commonly grown in Japan and thus called a Japanese Pumpkin. They are definitely gaining popularity in the United States, I know this because if something reaches Alaska it's getting mainstream. I'm glad the kabocha squash is on that list, because we really love the mild flavor of the kabocha, and it's fun to say. KABOCHA!

I'm buying my winter produce from Azure Standard and I ordered A kabocha, a 12 pound kabocha for a great price. HA! I got a CASE of 9 kabocha for my money. After I ordered I got to thinking about the general size of kabocha and figured I would maybe get 2-3 squash as 12 pounds worth but 9 was a delicious and pleasant surprise and I will not be complaining.

For my first recipe I decided to revisit a recipe I made last year with the one kabocha I was able to find at the local organic store, Roasted Chewbacca Soup. Roasted Chewbacca came about because my kids thought I was saying Chewbacca not kabocha and we didn't really correct them. It was cute and it made them excited to try the soup. They inhaled it. This year I decided to veganize the recipe by leaving out the cows milk and using coconut milk instead. The soup was velvety creamy and the perfect lunch for Halloween, although it was a little sweet for me and I think I might prefer the cows milk version better.

Vegan Kabocha Soup
2 medium size kabocha
2 TBSP oil, divided-I used avocado oil, use your favorite oil
1/2 onion, chopped
1/2 tsp coriander
1/2 powdered ginger
4 cups vegetable broth or water ( I used water)
1 cup coconut milk

preheat oven to 400˚
meanwhile wash and cut squash in half
remove seeds and set aside for roasting
drizzle the cut halves of the squash with 1 TBSP oil
sprinkle with salt and pepper
lay them cavity down in a 9x13 baking dish
bake in a 400˚ oven for 30 minutes or until the flesh is soft
meanwhile clean and separate the seeds, rinse and pat dry
spread on a baking sheet, salt them if desired and roast at the same time as the squash, making sure not to burn them (WHOOPS!)
heat the remaining oil in a large soup over medium heat
add the onion and cook slowly for 10 minutes or so
when the onion is tender and translucent
add the spices and cook for 30 seconds, stirring constantly
pour in the water and stir any browned bits up
stir in the coconut milk
simmer until the kabocha is done
check on the seeds and kabocha, the squash should be easy to poke with a knife through the skin
the seeds should NOT BE ON FIRE remove before this stage
when the kabocha is done scoop the flesh into the soup and puree with an immersion blender until smooth
add salt and pepper as needed
serve hot in bowls topped with a few roasted seeds

linking all these great recipes up with:


Peace and Love--


  1. I discovered kabochas this year, too, and fell in love with them! I am sharing my kabocha post this week. It seems fitting. :)

  2. Chewbacca soup - that is so cute!! Your recipe sounds absolutely delicious - and I do like your caution that the seeds should not be on fire! :) Thank you so much for hosting - I always enjoy your meatless recipe carnival!!

  3. So THAT'S what you do with it! I live in Japan and just saw kabochas for the first time TODAY! Thanks for the insight! :)

  4. We got a kabocha in our CSA basket and I'm not quite sure what to do with it. This looks like an excellent option!

  5. Chewbacca soup. Love that!

    I've never seen this squash, but I haven't met a squash yet that I didn't like. Same goes for soup. Love them all.

    I've linked up with a little Halloween humor and serious concern regarding eggplant. I have met a few of those I didn't like.

    Thanks for hosting this Meatless Monday blog carnival. I invite you to add your recipe to my carnival: Midnight Maniac Meatless Mondays.

    ♥ Rebecca Jean
    Midnight Maniac

  6. I have never seen a kabocha - but the whole dish sounds amazing - I am just learning to eat all different squashes. Thanks for linking the recipe and your "just another meatless monday" carnival to the Hearth and Soul Hop!

  7. Hi Laura! I love the idea of calling a recipe something fun for kids! Chewbacca soup! Awesome. My mum introduced me to these awesome japanese pumpkins also in a soup recipe. They are so healthy and I love the light sweetness of the meat. Your toasted seeds on top are a perfect compliment! Thanks so much for sharing on the hearth and soul hop! :) Alex@amoderatelife

  8. I love Kabocha Squash - I'm newly obsessed with it. But this morning, I made Sweet Potato & Brown Rice Wraps which I've added to your carnival. Thanks!

  9. This is awesome because I have a kabocha in the house and no idea what to do with it! Soup it is!

  10. I have a pumpkin curry soup I'm going to post - from a book review and it was delicious.

    I like kabocha too. I read that hubbard is one of the longest lasting, so I have one on hand.


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