Fall in love with this Vietnamese Kabocha Squash Soup that’s buttery, sweet and incredibly simple to make! The vegetable is SO easy to find that you can enjoy it all year round. You can also have the recipe in your back pocket for the emergency soup of your dreams!
The backpocket recipe we adore
We all know there are some days where you just have to cook, even though you’d rather be anywhere but the kitchen. I’ve had those days, my brother’s had those days, Mum’s had those days, and even Grandma’s had those days!
But when you’ve got mouths to feed and the pantry just isn’t inspiring any great ideas, you can always trust that a pot of Vietnamese Kabocha Squash Soup will save the day.
At home, Grandma makes this at least once a fortnight. It’s quick, easy and requires a handful of ingredients that are super easy to stock.
And after just 20 minutes of simmering, you’ll have kabocha squash chunks that are so soft your spoon will slide through with no effort.
Then into your mouth it goes for a beautifully sweet, melt in your mouth moment made to rock your world.
Seriously, it’s the BEST way to enjoy any weeknight!
All About Kabocha Squash
What they are
Kabocha squash (also known as Japanese pumpkin カボチャ), is a winter squash that is much smaller in size than regular pumpkins. The green skin is hard and requires a firm and steady hand to peel it away.
Just like the skin, the flesh is rather solid but often a deep orange color.
You’re likely to find them in Asian supermarkets since they’re a popular ingredient for the cooler seasons. Each one can be stored in dry spaces for up to a month!
Taste
Japan is the biggest kabocha squash consumer and embraces its firm texture in many recipes like tempura and soups.
The vegetable is sweeter than its buttercup counterpart and will soften when cooked for extended periods of time but still retain its shape.
Health benefits
You’ll find many nutrients in Japanese pumpkin, including numerous vitamins, iron, fibre and potassium. This combination can assist with skin, eyes and hair health.
It’s also worth noting that you’ll feel fuller for longer because of its high fibre content. What a delicious way to enjoy a healthy vegetable serving!
Why this recipe works
- Stir frying spring onion heads in with the mince adds an aromatic kick.
- Using pork mince keeps the flavor simple yet homey.
- Adding just a few seasoning choices means the squash’s freshness comes through.
What you’ll need
About the ingredients
We get our Japanese pumpkin from the Asian supermarket and it’s often sold whole, halved or quartered. If that’s not readily available then you can subsitute it for pumpkin.
Some families also use pork spare ribs instead of mince. It’s entirely up to your preference!
How to make this recipe
Divide the squash along the grooves.
Note: The vegetable is naturally hard, so use a large cleaver or knife.
Use a smaller knife to peel away the skin.
Run the same small knife along the part where the soft and firm parts meet to remove the seeds.
Cut the vegetable into chunks, roughly 10cm (4″) thick or to preference.
Bring the water to a boil and add the vegetables in to cook.
Meanwhile, use a mortar and pestle to pound the spring onion heads until they’re split. Alternatively, use a large cleaver to slap at it.
Add oil to a small saucepan on medium heat and cook the spring onion heads for 30 seconds or until fragrant.
Turn the heat to high and add the pork mince in to cook for 5 minutes or until cooked.
Pour the mince into the soup and season. Let it come to a boil and simmer for another 20 minutes or until the vegetable has softened.
Serve hot as is!
FAQs
Press into the flesh. It should be firm and not mushy as this keeps it in shape when cooked. Make sure to also feel for a heavy one with a rich green color. A ripe squash will also sound hollow when you tap on it.
Japanese pumpkin is firm all over with a green skin. Pumpkin, on the other hand, is deeply orange on the inside and out.
While the former is inherently starchy and sweet, the latter can be wet and squishy in its core and the vegetable becomes creamy when cooked.
Definitely! Chicken and pork mince are the best options because they have a milder flavor than other meats. You can even skip the meat altogether!
Tips for the best results
- Use fresh ingredients. Since this recipe only has a few, it’s vital that the best ingredients are used for the purest taste.
- Don’t overcook the vegetable. It may be tempting to simmer for longer for a thick and creamy soup, but this dish is traditionally served with chunks rather than a puree.
- Take the mince off the heat as soon as it’s done. To avoid a rubbery and pasty overcooked texture, add it into the broth once it’s cooked.
What to serve with this soup
- Warm up the table with Xiu Mai (Vietnamese Meatballs in Tomato Sauce) and Gà Xào Sả Ớt (Spicy Lemongrass Chicken).
- Get your greens fix with our Vietnamese Beef Salad and Bánh Tráng Trộn (Vietnamese Rice Paper Salad).
- Vietnamese Sticky Rice (Xôi Mặn) is the perfect base for all the flavors.
- Finish the day off with a refreshing Avocado Smoothie (Sinh Tố Bơ) or reward yourself with some make ahead 100-Hour Fudgy Matcha Brownies!
Want more home cooked recipes?
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Vietnamese Kabocha Squash Soup (Canh Bí Đỏ Thịt Bằm)
Ingredients
- 1 kg / 2.2 lb kabocha squash
- 150 g / 0.33 lb pork mince
- 2 sprig spring onion heads (the white part)
- 2 L water
- 1 tsp salt (or to taste)
- 1 3/4 tbsp sugar (or to taste)
- 1 tbsp chicken bouillon powder
- 1 tbsp oil
Instructions
- Divide the squash along the grooves.Note: The vegetable is naturally hard, so use a large cleaver or knife.
- Use a smaller knife to peel away the skin.
- Run the same small knife along the part where the soft and firm parts meet to remove the seeds.
- Cut the vegetable into chunks, roughly 10cm (4") thick or to preference.
- Bring the water to a boil and add the vegetables in to cook.
- Meanwhile, use a mortar and pestle to pound the spring onion heads until they're split. Alternatively, use a large cleaver to slap at it.
- Add oil to a small saucepan on medium heat and cook the spring onion heads for 30 seconds or until fragrant.
- Turn the heat to high and add the pork mince in to cook for 5 minutes or until cooked.
- Pour the mince into the soup and season. Let it come to a boil and simmer for another 20 minutes or until the vegetable has softened.
- Serve hot as is!
Notes
- Use fresh ingredients. Since this recipe only has a few, it's vital that the best ingredients are used for the purest taste.
- Don't overcook the vegetable. It may be tempting to simmer for longer for a thick and creamy soup, but this dish is traditionally served with chunks rather than a puree.
- Take the mince off the heat as soon as it's done. To avoid a rubbery and pasty overcooked texture, add it into the broth once it's cooked.
- We get our Japanese pumpkin from the Asian supermarket and it's often sold whole, halved or quartered. If that's not readily available then you can subsitute it for pumpkin.
- Some families also use pork spare ribs instead of mince. It's entirely up to your preference!
I love squash soup. Not only I find it delicious, but it is very healthy too.
Me too! It’s great because you get the nutrition and it’s so easy to make!
Squash soup is such hearty comfort food, and healthy too. This looks delicious.
Thanks, Dannii! Yes, it’s a great comfort food!
I really like the idea of having chunks in the soup rather than it being smooth.
That’s how I grew up with it, but I’ll admit I would use the back of my spoon to crush the squash as a child!
I’m always looking for new squash recipes so this is right up my street!
That’s wonderful to hear, Chris! Enjoy!
My goodness this sounds lovely! I like the addition of pork too, to make a fully hearty autumnal meal.
Thanks, Elizabeth! Yes, pork certainly make a difference 😀