How to Make Kabocha Squash Soup Recipe | Japanese Pumpkin Soup!


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  1. I finally made your soup! I bought the red thai curry paste a few days after I saw your video but then procrastinated for 2 months. I made a few slight changes to your recipe: 3 onions instead of one, that I sauteed for a while, until they became caramelized. I deglazed with one cup of white wine, let it reduced for a few minutes, then went back to your recipe. I added only two tbsp of the curry, instead of three because I was afraid it wouuld be too spicy for me. Also added 2/3 cup of coconut milk instead of 1/2. It turned out very good! Thanks for a great recipe!

  2. Ooh, that looks amazing! I have all the ingredients except for the squash! I looked today for one and didn't find that type. Are they in mainstream grocery stores in your area or do you hit a specialty market? Thanks!

  3. This soup looks so good and love that it is vegan. Does the chili paste add a lot of heat? If so is there an alternative for those of us who do not tolerate spicy?

  4. Kabocha is also pretty amazing in curry. Here in the Philippines, we make a dish with Kabocha, some meat (usually shrimp), some string beans cooked in coconut oil flavoured with garlic and ginger

  5. I will make it for sure!! Love soup and squash all of them 😂!! Tks for sharing this recipe Dani!! Always when I want to do something clean and delicious your channel is the first one that come in my mind 😚!!

  6. Hello my friends! As promised, here is a easy + delicious Kabocha Squash Soup to follow up my Kabocha 101 from earlier in the week. This would be great for Thanksgiving! I hope you enjoy it:). xo- Dani

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