Nothing beats Kabocha Carrot Soup, whether it is cold outside or needs some comfort, nothing beats Kabocha Carrot Soup! Chase away the clues with this excellent orange soup!
What is Kabocha?
Kabocha is a variety of squash. It is fairly squat, round, and green in color. Kabocha is harvested in the colder months, so it is a favorite for winter cooking.
What makes kabocha so special is its unbelievably sweet flavor! It is even sweeter than butternut squash, which makes it perfect for this bright and inviting carrot soup!
What Makes Kabocha Carrot Soup so Great!?
Bright Flavor and Color!
This fantastic soup has so many remarkable fall and winter ingredients! From fresh squash to carrots and peppers, this delicious dish is steeped in so much flavor! The cream helps mellow out the bold vegetable taste in this soup for a spoonful you won’t forget!
The flavor is not the only bold thing about this soup! Its vibrant color will make your mouth water!
This soup is a no-brainer for days when you don’t have the energy to cook. This clear, set-and-forget soup will punch up your “blahs” with fantastic ease and flavor! With a pressure cooker and a blender, you can make restaurant-quality soup with this great recipe!
Some days you want a boost, this soup is suitable for those days! It is like a hug from the stomach out! This soup’s delicious and comforting vegetable flavors will make you smile even on the darkest day of winter! 🙂
Ingredients for Kabocha Carrot Soup
- Kabocha-Kabocha is a particular type of squash. Its bumpy green flash hides a yellow-orange interior that is delightfully sweet! This sweet flavor is the key to making this luscious soup bright, lovely, and welcoming. Kabocha is sometimes labeled “Japanese Pumpkin” in grocery stores. Look for a squash with an intact stem, unscarred skin, and no soft spots. Try lifting the vegetable; it should have a nice total weight.
Be sure to clean all the seeds out of the kabocha. The rind is edible, so it is up to you to include it.
- Carrots-Carrots have a distinct sweet and fresh flavor that cannot be beaten! Their unique vegetable flavor brings out tasty flavor notes in so many other vegetables. Just a few carrot sticks are all it takes to add tons of sweet vegetable flavor and nutrition to this warm soup!
- Red Bell Pepper-Red bell pepper adds a nice color and flavor to the soup. The peppery taste is the perfect note to balance the sweetness of the Kabocha and carrots. Choose a fresh red pepper with a firm texture and a bright green stem.
- Garlic-Fresh minced garlic adds a wonderful savory sweetness to the soup. Choose fresh and mince it yourself or opt for the jarred variety.
- Ginger-Carrots and ginger were made for each other! Ginger brings a beautiful zing to the carrots and sweet kabocha in this delicious recipe. Fresh grated is delicious, but the jarred or frozen varieties are suitable in a pinch.
- Onion Powder-A touch of onion flavor helps balance all the color vegetable flavors in this dish!
- Garlic Powder-Garlic powder helps enhance the delicious garlic flavor in this recipe.
- Garlic Salt-Garlic salt brings some sodium to the soup and an even more tasty garlic flavor.
- Chicken Bouillon-A bouillon cube is just the thing to give this soup some body and depth of flavor. Chicken bouillon is my favorite, but if you want to make this soup vegetarian friendly, try Better than Bouillon’s Vegetarian No-Chicken Base.
- Bay Leaves-Dried bay leaves are the trick to amping up the flavor in delicious soups and stews. All it takes is a couple of these leaves to bring so much herbal and inviting flavor to this soup.
- Heavy Whipping Cream-This delicious soup is finished with heavy cream to make it super luscious and irresistible!
- Water-A little liquid helps thin out the soup to a perfect velvety consistency.
- Place the inner pot in the Instant Pot base.
- Place the carrots, kabocha, water, chicken bouillon, bell pepper, minced garlic, ginger,
and bay leaves on top.
- Cover with the pressure cooker lid and push the pressure cooker setting. Set the
pressure on HI. Set the timer to ten minutes. Quick release slowly when done. Releasing the pressure quickly spews out some of the cooked Kabocha.
- Open the lid and remove the bay leaves. Add the heavy whipping cream and transfer
half of the mixture to a blender to smoothen the soup.
- Pour the blended mixture back into the inner pot and press the ‘saute’ button.
Expert Tips and Tricks
- Be sure to remove the kabocha seeds, removing the rind is optional.
- Do not quickly release the steam after pressure cooking! It will make a mess!
- Remove the bay leaves before adding the heavy cream and blending.
What to Serve with Kabocha Carrot Soup?
This delicious soup is perfect for cheering anyone up, but you can also make it a true feast! Try this tasty and comforting soup with a classic grilled cheese sandwich, or dunk some crusty bread in the soup. Sprinkle a little parmesan over the bowl to give it a beautiful finish, and enjoy the deliciously creamy, sweet, and savory flavors.
How to Store and Reheat Kabocha Carrot Soup
To store this excellent soup, first, allow it to cool thoroughly. Once the soup is cooled, transfer it to an airtight container. Store this soup in the refrigerator for up to five days.
To freeze Kabocha Carrot Soup, pour the cooled soup into a heavy-duty freezer bag and press out any excess air. Seal the bag and label it with the contents and the date it was cooked. Lay the bag flat in the freezer and store it for up to six months.
To thaw, place the bag on a tea towel in the refrigerator and allow it to thaw overnight.
To reheat the soup on the stove, pour the soup into a pot and heat over medium-low heat. Stir occasionally and continue heating until the soup is warm throughout.
In the microwave, pour the soup into a microwave-safe container with a lid. Cover the soup and heat at the standard setting for one minute. Stir the soup and optionally re-cover and continue heating for another one to two minutes.
Is Kabocha Healthy?
Kabocha squash is so sweet and delectable it’s only natural to wonder, can this possibly be good for me!?
Yes, it is! Kabocha is cholesterol-free, fat-free, sodium-free, and packed full of vitamins and minerals. It is a wonderful addition to any balanced diet!
More Recipes You’ll Love
If you still need more comfort, try some of my other ultra-inviting and easy comfort dishes!
- Korean Cream Cheese Garlic Bread (Air Fryer)
- Chicken Noodle Soup Filipino Style
- Instant Pot Beef Mechado
- Instant Pot Mac and Cheese with Velveeta
- Instant Pot Thai Noodle Soup
- Asparagus Soup
- Tinolang Manok with Pepper Leaves
- Sinigang na Hipon
- 1 instant pot duo crisp plus air fryer 8 quart
- 1 blender
- 1 lb Kabocha
- 3 sticks carrots
- 1/4 cup red bell pepper
- 1 tbsp minced garlic
- 1 inch ginger
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp garlic salt
- 1 cube chicken bouillon
- 2 leaves dry bay leaves
- 1 cup heavy whipping cream
- 2 cups water
- Place the inner pot in the Instant Pot base.
- Place the carrots, Kabocha, water, chicken bouillon, bell pepper, minced garlic, ginger, and bay leaves on top.
- Cover with the pressure cooker lid and push the pressure cooker setting. Set the pressure on HI. Set the timer to ten minutes. Quick release slowly when done. Releasing the pressure quickly will spew out some of the cooked Kambocha.
- Open the lid and remove the bay leaves. Add the heavy whipping cream and transfer half of the mixture to a blender to smoothen the soup.
- Pour the blended mixture back into the inner pot and press the saute' button setting. Let the soup simmer for five minutes and season to taste.