A creamy vegan coconut kabocha squash soup that’s full of flavor and easy to make in 30 minutes.

Hand using a spoon to lift a spoonful of squash soup from a bowl.

About the Recipe

This creamy kabocha squash soup is a comforting soup recipe that you’ll love to make throughout the fall and winter months.

Kabocha squash, also know as Japanese squash or Japanese pumpkin, has a bright orange flesh that makes a stunning soup. It also has a silky texture that’s perfect in soups and the sweetness of the squash pairs well with miso, ginger and garlic found in the recipe.

You can also try kabocha squash in Kabocha Squash Curry or substitute kabocha squash in recipes like this Butternut Squash Curry or Butternut Squash Lentil Soup.


Visual list of ingredients for making a kabocha squash and carrot curried soup.
  • Squash: You’ll need 1 medium-sized kabocha squash or it can be substituted with butternut squash, sweet potatoes, acorn squash or pumpkin.
  • Vegetable Broth: Any homemade or store-bought vegetable stock, broth or bouillon powder/cubes works.
  • Coconut Milk: Canned light or full-fat coconut milk both work. Use full-fat for a richer, creamier soup or light to reduce the fat and calories in the recipe.
  • Miso Paste: This is optional but adds a lovely umami flavour to the soup. You can use white or yellow miso paste.
  • Soy Sauce: For a gluten-free soup, be sure to swap this for gluten-free tamari or coconut aminos.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.


  • To make this a Thai red curry squash soup, omit the cumin, curry powder, coriander and cayenne pepper and use 3 tbsp red curry paste instead.
  • To make a roasted kabocha squash soup, roast the squash in halves or wedges then peel off the skin and add the cooked squash to the pot with the broth after sautéing the aromatics. Simmer for a few minutes, then blend and proceed with the rest of the recipe.
  • For an oil-free recipe, use water or broth to saute instead of oil.
  • For a gluten-free recipe, use gluten-free tamari or coconut aminos instead of soy sauce.
  • For a soy-free recipe, use coconut aminos instead of soy sauce and do not add the miso paste.

Step-by-Step Instructions

Kabocha squash cut in half with the seeds removed.

Step 1: Cut the kabocha squash in half from the stem to the root and scoop the seeds and pulp out of each half.

Wedges of kabocha squash cut into cubes on a cutting board.

Step 2: Cut each half into two pieces, then slice each piece into wedges and cut the skin off each piece. Kabocha squash skin is edible so it’s ok if you don’t get every little bit off.

Prepare the carrot, garlic, ginger and onion as well so you’re all ready to go.

Onion, garlic, ginger and carrots cooking in a large soup pot with a wooden spoon.

Step 3: Add the carrot, onion, garlic and ginger to a soup pot with a cooking liquid, either water or oil. I used 2 tsp olive oil but you can use water or broth to keep the recipe oil-free.

Saute the veggies for 4-5 minutes over medium heat until softened.

Onion, garlic, ginger, carrots and spices cooking in a large soup pot with a wooden spoon.

Step 3: Stir in the cumin, curry powder, coriander, cayenne, salt and pepper and cook for a few more minutes.

Squash, carrot and onion cooking in a curry broth in a large pot.

Step 4: Add the broth and squash and bring the mixture to a low boil. Reduce the heat and simmer lightly, uncovered, for about 15 minutes until the squash flesh is tender and easily pierced with a fork.

Creamy squash soup in a blender container.

Step 5: Carefully transfer the soup to a high speed blender and process until smooth and creamy. You can use an immersion blender (hand blender) right in the pot, if you prefer.

Quick Note: If you’re using a regular blender, be sure to let the steam escape while you blend.

A large pot of creamy squash soup with a wooden spoon resting in the pot.

Step 6: Pour the blended soup back into the pot and add the coconut milk, lime, soy sauce, miso paste and sugar, if using. Season with salt and pepper, to taste.

Serve right away with toasted pumpkin seeds or roasted chickpeas, sour cream, fresh cilantro or anything you enjoy with your soup.

Recipe FAQs

Can you eat the skin on kabocha squash?

Yes, the dark green skin of kabocha squash is actually edible so you can leave it on if you like though I’d recommend removing it so the soup is a bright and beautiful orange colour.

What can I serve with kabocha squash soup?

This soup is great on its own and surprisingly filling but it can also be served with a hearty slice of bread or one of these recipes:

Spicy Chickpea Wrap
Curried Chickpea Quinoa Salad
Roasted Chickpea Avocado Salad
Sweet Potato Black Bean Burgers
Roasted Vegetable Lentil Salad

How long does kabocha squash soup keep?

You can store leftover soup in the fridge for up to 5 days. Let it cool before storing then transfer to an airtight container.

Can you freeze kabocha squash soup?

Yes. To freeze kabocha squash soup, let it cool then transfer it to a freezer-safe container or heavy-duty freezer bags. Store for up to 3 months. Thaw overnight in the fridge. Reheat in individual portions in the microwave or in a saucepan on the stovetop.

Spoon lifting a spoonful of creamy squash soup from a bowl.

Slow Cooker Method

  1. Option to saute the onion, ginger, garlic and carrot according to the recipe below, before adding them to the crockpot.
  2. Otherwise, add everthing up to the broth to your slow cooker and cook on high for 3-4 hours or low for 5-6 hours.
  3. Transfer to a blender and process until creamy or use an immersion blender right in the pot.
  4. Stir in the rest of the ingredients and enjoy!

Instant Pot Method

  1. Use the saute function to saute the onion, garlic, ginger and carrot for 3-4 minutes (for an even easier recipe, you can skip this and just add everything up to the broth and seal).
  2. Add the squash and and broth. Seal the Instant Pot and cook on High Pressure for 8 minutes.
  3. Carefully move the valve to Venting to quick release the pressure.
  4. Once the valve drops, remove the lid and proceed with the blending (either transfer to blender or use immersion blender).
  5. Stir in the rest of the ingredients and enjoy!

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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Bowl of squash soup with a drizzle of cream in it. A spoon rests in the bowl and there is another bowl of soup in the background.

Creamy Kabocha Squash Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6
  • Category: Soup
  • Cuisine: American
  • Diet: Vegan
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A creamy kabocha soup with coconut and miso that’s the perfect fall recipe to warm up with on a chilly day.


  • 1 tbsp of olive oil
  • 4 garlic cloves, minced or crushed (16 g)
  • 1 tbsp minced fresh ginger (12 g)
  • 1 medium white onion, diced (300 g, approx. 2 cups)
  • 2 cups peeled and chopped carrot (300 g)
  • 2 tsp mild curry powder
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp red pepper flakes 
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 5 cups cubed kabocha squash, seeds and skin removed (about 1 medium kabocha squash or 700 g)
  • 5 cups vegetable broth (1250 ml)
  • 1 14 oz can light or full-fat coconut milk
  • 2 tbsp fresh lime juice (30 ml)
  • 1 tbsp soy sauce or gluten-free tamari (15 ml)
  • 1 tbsp white or yellow miso paste, optional
  • 1 tbsp maple syrup or coconut sugar, optional


  1. Prepare Squash and Vegetables: Prepare the squash before you begin. Cut it in half from top to bottom and remove the seeds. Cut each half into two large chunks then slice the chunks into wedges. Slice the skin off each wedge and chop the wedges into cubes. Kabocha squash skin is edible so don’t worry if you don’t get every little bit of skin off. Prepare the onion, garlic, ginger and carrot as well so you’re ready to go.
  2. Heat Oil: Heat your choice of cooking oil or other liquid in a large pot or dutch oven over medium heat.
  3. Add Aromatics: Add the garlic, ginger, onion and carrot and saute for 4-5 minutes until soft and fragrant.
  4. Add Spices: Add the curry powder, cumin, coriander, cayenne or chili flakes, salt and pepper, stir well and cook for 2-3 minutes.
  5. Add Squash and Broth: Stir in the cubed squash and broth. If needed, you can add additional broth after blending to adjust the consistency to your preference. Bring to a low boil then reduce the heat and simmer lightly, uncovered, for approximately 15 minutes until the squash is fork tender.
  6. Blend Soup: Either use an immersion blender in the pot to puree the soup or carefully transfer it to a blender and process until smooth and creamy. Be sure to allow the steam to escape while blending if you’re using a blender.
  7. Add Final Seasonings: Return the soup to the pot if you used a blender and mix in the coconut milk, lime, soy sauce, miso paste and sugar, if using. Season with additional salt and pepper, if needed.
  8. Serve: Serve right away with fresh naan, sesame seeds, fresh cilantro, pumpkin seeds, roasted chickpeas or anything else you enjoy with soup.


Alternative Seasoning: For Thai red curry soup, omit the curry powder, cumin, coriander and cayenne pepper and add 3 tbsp red curry paste instead. 

Storing: Leftovers can be stored in a sealed container in the fridge for up to 5 days or frozen in a freezer-safe container for up to 4 months. Reheat as needed on the stovetop or in the microwave until heated to your preference.

Nutrition facts are estimated using full-fat coconut milk. If you use light coconut milk instead of full-fat, it’s 115 calories per serving with 4F/18C/2P. This does not include the two optional ingredients though they add just a few calories per serving.


  • Serving Size: 1/6th of recipe
  • Calories: 194
  • Sugar: 5 g
  • Fat: 14 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 3 g

Originally published December 6, 2016.