Name: Creamy Kabocha Miso Soup: Cozy & Hearty!
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1-2 tbsp olive oil; 1 cup diced white or yellow onion; 4 large cloves garlic, minced; 4 heaping cups kabocha squash, seeds removed, peeled and cut into 1 inch pieces; 1 (15 oz.) can chickpeas, drained; 2 cups vegetable broth; 2 cups water; 2 cups chopped kale; 2 tbsp chickpea miso paste; 1 tbsp sesame seeds

The secret to a truly comforting kabocha chickpea soup lies in balancing the sweetness of the squash with the savory depth of miso. This recipe delivers a wholesome, satisfying meal that’s surprisingly simple to prepare, making it ideal for busy evenings. This kabocha chickpea soup is designed for maximum flavor with minimal effort, showcasing how simple, plant-based ingredients can create a deeply nourishing dish. I found that allowing the kabocha to just reach tenderness, rather than overcooking, maintains its delightful texture.

⏱ Time: 40 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

Creamy Kabocha Miso Soup: Cozy & Hearty!

Kabocha chickpea soup: cook this hearty, nutrient-packed miso soup in one pot. Rich, creamy, and perfect for a comforting weeknight meal.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Japanese

Calories: 280

Ingredients Method Notes

Ingredients

1-2 tbsp olive oil
1 cup diced white or yellow onion
4 large cloves garlic, minced
4 heaping cups kabocha squash, seeds removed, peeled and cut into 1 inch pieces
1 (15 oz.) can chickpeas, drained
2 cups vegetable broth
2 cups water
2 cups chopped kale
2 tbsp chickpea miso paste
1 tbsp sesame seeds

Method

Heat a large pot over medium heat. Once hot, add olive oil and onion and sauté for 3-4 minutes, stirring occasionally, until beginning to soften. Add garlic and sauté until fragrant about 30-60 seconds.
Add kabocha squash, chickpeas, vegetable broth, and water and bring to a boil over medium-high heat. Once boiling, reduce to a simmer, and cook for 5-7 minutes, until the kabocha squash is just barely tender when pierced with a fork. Then add the kale and continue cooking for 5 minutes to soften. Remove from the heat.
In a small bowl, combine the miso paste with 2-3 tablespoons of warm water and stir/whisk until dissolved. Add the miso mixture to the soup and stir to combine. Taste and adjust as needed, adding more miso paste for richness/saltiness.

Notes

– For extra creaminess, blend about a cup of the cooked soup before adding the miso and kale, then return it to the pot.
– If you don’t have chickpea miso, white miso is a good substitute, though the flavor will be slightly different. Avoid red miso as it can be too strong.
– For a richer broth, simmer a dried shiitake mushroom with the squash and remove before serving. This adds an umami boost.
– Leftover kabocha chickpea soup stores well in the refrigerator for up to 4 days, or freezes for up to 1 month.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For extra creaminess, blend about a cup of the cooked soup before adding the miso and kale, then return it to the pot.
If you don’t have chickpea miso, white miso is a good substitute, though the flavor will be slightly different. Avoid red miso as it can be too strong.
For a richer broth, simmer a dried shiitake mushroom with the squash and remove before serving. This adds an umami boost.
Leftover kabocha chickpea soup stores well in the refrigerator for up to 4 days, or freezes for up to 1 month.

This kabocha chickpea soup offers a perfect blend of warmth and nutrition. Experiment with different hearty greens or a sprinkle of chili flakes for an extra kick. Enjoy this wholesome, comforting bowl!

Try this next: Cozy Chickpea Oregano Soup