Velvety and golden-hued, this warming kabocha squash soup is infused with fresh ginger and garlic, then finished with rich heavy cream for a smooth, indulgent finish.

Toasted pumpkin seeds on top add just the right amount of crunch, making it a satisfying dish for chilly evenings or an elegant starter for a fall dinner.

Golden Kabocha Squash Soup with Toasted Seeds Ingredients

• 1 medium kabocha squash (about 3 lbs), peeled, seeded, and cubed
• 1 tablespoon olive oil (or avocado oil for a neutral flavor)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon ground cumin (optional, for added warmth)
• 4 cups vegetable broth (or chicken broth for added richness)
• 1/2 cup heavy cream
• Freshly ground black pepper, to taste
• For topping: 1/4 cup toasted pumpkin seeds (pepitas)
• Optional: chopped chives, swirl of cream

How to Make Golden Kabocha Squash Soup with Toasted Seeds

1. Sauté aromatics: In a Dutch oven, heat oil over medium heat. Add onion and cook for 5–7 minutes until soft. Stir in garlic and ginger; cook 1 more minute.
2. Cook squash: Add squash, salt, and cumin. Stir to coat in aromatics.
3. Simmer: Pour in broth, bring to a boil, then reduce to a simmer. Cover and cook 20–25 minutes, until squash is fork-tender.
4. Blend: Use an immersion blender to purée until smooth. Or carefully blend in batches using a high-speed blender.
5. Finish: Stir in heavy cream. Taste and adjust seasoning with salt and pepper as needed.
6. Serve: Ladle into bowls and top with toasted pumpkin seeds. Add chives or a swirl of cream if desired.

Nutritional Information

Per serving (with heavy cream):

• Calories: 225
• Fat: 13g
• Carbohydrates: 27g
• Protein: 4g
• Fiber: 5g
• Sodium: 620mg

How to Serve

Serve hot in shallow bowls, garnished with toasted pumpkin seeds for crunch and contrast. For added brightness, top with chopped chives or a swirl of coconut cream. Pair it with rustic sourdough, roasted brussels sprouts, or a crisp green salad.

Storage

• Refrigerate leftovers in a sealed container for up to 5 days.
• Freeze for up to 3 months; let thaw in the fridge overnight before reheating.
• Reheat over low heat on the stovetop, stirring often. Microwave reheating works well in short intervals.

FAQ

Can I roast the squash first for deeper flavor?

Yes! Roasting kabocha at 400°F for 30–40 minutes intensifies its sweetness and adds caramelized depth.

Can I make it nut-free and dairy-free?

Absolutely—use coconut milk and avoid any garnishes that contain nuts or dairy. It adds a subtle sweetness and pairs beautifully with ginger.

What’s the best way to toast pumpkin seeds?

Dry-toast them in a skillet over medium heat for 4–5 minutes, stirring often, until fragrant and golden.

Is kabocha squash skin edible?

Yes, once cooked it becomes soft, but for the silkiest soup texture, peeling is recommended.

Flavor Profile Breakdown

• Sweetness: Naturally from kabocha squash
• Heat: Mild warmth from fresh ginger
• Creaminess: Full-fat coconut milk brings body and silkiness
• Earthiness: Cumin and toasted seeds add a subtle grounding note
• Crunch: Pepitas on top give contrast to the smooth base

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If you try this recipe, I’d love to hear your thoughts in the comments below.