Friday, October 3, 2014

How to Make Quick and Easy Kabocha Squash Potage (Japanese Pumpkin Soup) for Halloween - Video Recipe

This soup is made with Kabocha (Japanese squash) with skin! Kabocha skin contains a lot of vitamins, so why don't you eat it :)

I made it with soy milk, but you can of course use milk instead. Very creamy and addictive! I hope you can try it out!!!

Quick and Easy Kabocha Potage for Halloween

Difficulty: Very Easy
Time: 20min
Number of servings: 4

350g (12.5oz) Kabocha (Japanese squash)
200ml water
1 consomme cube (or bouillon cube)
400ml soy milk or milk
salt and pepper
parsley flakes if you like

1. Slice Kabocha into small pieces.
2. In a pot, place Kabocha, water, and consomme cube. Bring to a boil and remove the foam. Cover and simmer on low for 10 minutes. Then mash them.
3. Add soy milk and mix well. Then strain through a sieve and place it back into the pot. Heat until warm and season with salt and pepper to finish.
4. Serve in a dish and sprinkle with parsley flakes if you like.

You serve hot or cold in the fridge ;)


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  1. Very nice video; thank you.
    Pumpkin soup really is a favorite of mine. It is so pretty and healthy and tasty. ~ Catherine

  2. Wow, this is so much easier than kabocha soup that I always made (it involved roasting the kabocha, then puree-ing it before making it into a soup, etc. etc.) I must try your recipe when the first kabocha pops out here.

    Ochi-san, I have a question for you about a certain Japanese recipe that I wonder if you may be able to help. Where should I send the inquiry? Alternatively, please reach out to me via email: declairelegenou at g mail dot com. Many thanks in advance for your help.



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