Japanese Inspired Kabocha Miso Soup -Rich, Creamy, Comforting

Tis the season for winter squashes! Meet "kabocha squash" also known as Japanese pumpkin. Have ever tried it? 

While most people are familiar with butternut squash, acorn squash, spaghetti squash, or orange pumpkin, one variety that is more unusual is kabocha squash—a sweet, flavorful squash that’s perfect winter cooking .

What Is Kabocha Squash?

If you’ve never tried kabocha squash, imagine the sweetest, creamiest squash you’ve ever tasted—then make it even better. Kabocha has a deep orange interior and a soft, almost chestnut-like flavor that shines whether you roast it, mash it, or slip it into soups. 

Also known as Japanese pumpkin, kabocha squash has a dark green, exterior and rich orange flesh. Its naturally sweet, nutty flavor and velvety texture make it ideal for soups, roasting, or mashing. You can find it at most grocery stores throughout the winter and farm stands in the fall, including places such as Whole Foods Market and local produce markets.

Why You’ll Love the flavors in this Roasted Kabocha Miso Soup

Personally, I love the rich sweet flavor of roasted kabocha squash all by itself as a side dish. However,  I also enjoy it blended into a warm, creamy soup and flavored with miso, rice vinegar, and tamari. But WAIT!! 

This soup can be prepared 2 different ways!

1. Japanese flavors: You could eat the soup with the miso, rice vinegar and tamari flavorings which are not added until you serve it in each bowl. The soup will be Asian flavored and tangy.

2. Plain and soothing:  Serve it without the miso, tamari, and rice vinegar and this soup will be mild, cozy, and soothing.  

Either way, this soup is completely plant-based, rich in beta-carotene, antioxidants, and potassium.

It's cold outside, maybe even snowy, or icy.  

Turn on the oven, roast the squash, and warm up the house. Then follow the direction to make a warm and cozy piping hot bowl of winter squash soup. 

---

🥣 Roasted Kabocha Miso Soup (Vegan)

Serves: 4 | Prep time : 15 min | Cook time: 40 min

🧄 Ingredients

• 1 medium kabocha squash (about 2 ½–3 lbs), seeds removed and sliced into sixths.

• 1 medium onion, chopped

  1 large white russet potato, peeled and chopped

• 2–3 garlic cloves, minced

• 1 tbsp freshly grated ginger

• 4 cups vegetable broth or water (your choice) 

  The following ingredients (seasonings) get added to each bowl before serving.  

• 1–2 tbsp white or yellow miso paste (to taste)

• 1 tbsp tamari or gluten-free soy sauce

• 1 tablespoon rice vinegar 

• Optional: ½ cup coconut milk for extra creaminess

• Garnish: scallions, roasted squash, toasted sesame seeds, or chili oil.

---

🔥 Directions

1. Roast the squash:

   • Preheat oven to 400°F (200°C).

   • Cut kabocha into 4-6 large wedges (wash well, but no need to peel—the skin softens beautifully).

   • Roast on a parchment-lined baking sheet for 25–30 minutes, or until tender and caramelized on the edges. (spray with oil spray if desired)                 

2. Sauté vegetables:

   • In a large pot, heat 1/4 cup of water

   • Add onion and saute, stirring for 5 minutes until soft.

   • Stir in garlic and ginger, cook 1 minute more.

3. Simmer:

   • Add roasted squash, chopped uncooked potato and vegetable broth or water.

   • Bring to a simmer for 10-15 minutes until potatoes are soft.

4. Blend:

   • Use an immersion blender to blend until smooth. 

5. Add miso, tamari, and rice vingar mixture only to the individual bowls when serving:

   • In a small bowl, whisk miso paste with a ladle of warm soup to dissolve it, tamari, and rice vinegar. 

   • Add 1 tablespoon of miso mixture to each bowl before serving.

   • Stir in coconut milk if desired.

6. Taste & adjust seasoning:

   • Add more miso or broth as needed for saltiness and consistency. Do not heat the miso- it destroys all the benefits. 

7. Serve:

   • Ladle the soup and miso mixture into bowls and top with scallions, sesame seeds, or a drizzle of chili oil.

---

🌿 Tips & Variations

• Add a handful of spinach or bok choy before serving for extra greens..

• Swap kabocha for butternut if needed — roasting brings out the same sweetness.. 

  Don't have miso and don't want to buy it?  Leave out the miso, tamari, and vinegar. The soup will taste different but good.

  
  
  

  What is  Miso ?: 

  Miso can be found in the refrigerated cases in Whole Foods Markets or Asian markets. Miso is a traditional Japanese seasoning made from fermented soybeans, sea salt, and a starter culture called koji, often mixed with grains like rice or barley. (For gluten-free be sure to read labels and get one that is made with rice or a container labeled gluten-free) 

  This slow fermentation process—ranging from a few months to several years—creates a nutrient-rich paste with a deep, savory umami flavor. 

  Keep miso refrigerated and use in soups, marinades, dressings, and sauces. Because it is a fermented food, miso contains beneficial probiotics that can support gut health and digestion. It’s also rich in essential minerals, B vitamins, and antioxidants

  

Kabocha squash soup with or without  the miso mixture is a great choice for anyone looking for low-calorie, nutrient-dense, plant-based meals that may support immune health, eye health, and glowing skin.

Early Morning Ocean Walk - South Florida

The ocean walk is located directly across the street from my condo. The walk itself is beautiful, filled with small surprises every day. I frequently spot all kinds of birds, iguanas, insects, squirrels, and other little creatures that bring the path alive. 

Cabbage Carrot Broth: Simple, Soothing, Delicious

Sometimes you are just in the mood for something simple, light, and soothing. This nourishing easy cabbage carrot broth will hit the spot, especially if you add some cooked rice or (gf) noodles to the pot.

It comes together quickly and has a clean, broth-like feel rich in veggies. Nothing fancy—just an easy, wholesome soup that tastes good and feels good.

There’s something almost magical about the way cabbage  and carrots transform a simple pot of broth. I find that they bring a gentle sweetness and depth that makes any soup instantly comforting—

The Backstory: ( Got the backstory idea from Jeff the Chef)

The other night, I didn't have much time to make dinner, but I still wanted a warm bowl of light soup- something flavorful but not overly heavy.

As I stood in the kitchen, I remembered how my own mother used to make a simple traditional broth and add rice or noodles to it.

 I didn't have her exact recipe —just the memory of how much I loved it -  that was enough to inspire me to create my own. I improvised with what I had on hand, and the result was everything I was craving: light, soothing, and full of flavor. In fact, my husband couldn't get enough of it.

Simple broths like this one are perfect for chilly evenings or days when you want something warm, quick, and nourishing. 

Enjoy it as a light detox-style soup, or turn it into a complete meal by adding cooked rice or (rice) noodles at the end.

Why Is Cabbage Carrot Broth A Healthy Choice? 

Cabbage broth is a quiet nutritional powerhouse. Cabbage supplies vitamins C and K along with antioxidants that may support immunity and help reduce inflammation. The combination of cabbage and carrots adds gut-friendly fiber that’s gentle on digestion. The broth is naturally low-calorie yet satisfying, making it perfect for light or “reset” meals. Chickpeas contribute plant-based protein, minerals, and steady energy, and the turmeric—especially when combined with black pepper- may add an extra anti-inflammatory boost.

This broth is vegan, gluten-free, and delicious. I set it to pressure cook in the Instant Pot for only 5 minutes. It took about 30 minutes from prep to finish. 

Can you make it on the stove top? - of course, but it will just take a little longer and may need additional liquid. I make it both ways.

Ingredients to make the soup

• 4 cups chopped cabbage

• 4 medium organic carrots, sliced

• 1/2 cup chopped organic curly parsley

• 1 small organic onion, chopped

• 1 can chickpeas, drained and rinsed

• 1/2 cup chopped scallion

• 1/2 teaspoon turmeric

• 1 teaspoon salt (or to taste)

• Cracked pepper

• Water or vegetable broth to cover the vegetables plus 3 extra cups water

• Optional: cooked rice or rice noodles

• Optional: fresh lime juice for serving

---

Instant Pot Directions

1. Add all ingredients (except rice/noodles and lime) to the Instant Pot.

2. Set to Pressure Cook for 5 minutes.

3. When done, carefully release steam according to manufacturer instructions.

4. Once pressure is fully released, remove the lid and stir in cooked optional rice or rice noodles if desired.

5. Taste and add more salt or pepper if needed.

6. Ladle into bowls and finish with a squeeze of lime juice.

Makes about 6 bowls.

_______________________________________________________

My Notes: 

It's difficult to predict how much seasoning you will need. It will depend on how sweet your carrots are and how rich tasting a cabbage you have. You may need to add some bouillon flavoring if its too bland. 

In My Kitchen December 2025- Florida

Yikes. It's December already? Where is the time going? 

I'll be joining Sherry at Sherry's Picking and other bloggers for her IN MY KITCHEN  share... where anyone can join in.

Here's some of what's been happening in my kitchen this past month.