Japanese Pumpkin Soup (Kabocha Soup) Recipe

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Japanese Pumpkin Soup (Kabocha Soup)
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Ingredients:

Directions:

  1. Cut pumpkin into large blocks and remove seeds.
  2. Place pumpkin on a plate and heat in microwave for one minute.
  3. Slice pumpkin thinly.
  4. Heat butter in saute pan and cook onion slices until softened (not brown).
  5. Add pumpkin slices to the pan and saute.
  6. Add chicken bouillon and water and simmer vegetables until softened.
  7. When cooked, whirl the vegetables and broth in a blender or food processor until smooth.
  8. Return to the pan and add milk.
  9. Heat the soup over low heat.
  10. Season with salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 121.44 Kcal (508 kJ)
Calories from fat 28.4 Kcal
% Daily Value*
Total Fat 3.16g 5%
Cholesterol 8.81mg 3%
Sodium 500.65mg 21%
Potassium 104.24mg 2%
Total Carbs 18.97g 6%
Sugars 10.14g 41%
Dietary Fiber 2.62g 10%
Protein 4.2g 8%
Vitamin C 21.7mg 36%
Vitamin A 9.1mg 304%
Iron 1.2mg 6%
Calcium 123.8mg 12%
Amount Per 100 g
Calories 37.9 Kcal (159 kJ)
Calories from fat 8.86 Kcal
% Daily Value*
Total Fat 0.98g 5%
Cholesterol 2.75mg 3%
Sodium 156.25mg 21%
Potassium 32.53mg 2%
Total Carbs 5.92g 6%
Sugars 3.16g 41%
Dietary Fiber 0.82g 10%
Protein 1.31g 8%
Vitamin C 6.8mg 36%
Vitamin A 2.8mg 304%
Iron 0.4mg 6%
Calcium 38.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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