Curry Soup

Cut the ingredients into big, satisfying pieces. Kabocha pumpkin is especially good in this recipe.

Curry Soup
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba




Soups & Stews



Calorie count is per serving
Does not include time needed to return chicken drumsticks to room temperature

Ingredients (Serves 2)

  • 6 chicken drumsticks (400 g)
  • 1 onion (200 g)
  • 1/6 kabocha pumpkin (300 g)
  • 50 g watercress
  • [A]

    • 3 tbsp sake
    • 2-3 tbsp curry powder
    • 1/2 tsp salt
  • [B]

    • 3 tbsp ketchup
    • 2 tbsp Worcester sauce
    • 1/2 tsp salt



Take the drumsticks out of the fridge and return to room temperature. Cut the onion into six equal wedges. Wash the kabocha pumpkin and, using a spoon, remove the seeds and fibrous pulp but do not peel. Cut across in half and then lengthwise into 2-3 equal pieces. Cut the watercress in half and separate the stalks and leaves.


Pour 1.2 liters of water into a pot, add the drumsticks and place over medium heat. Bring to a boil and remove the surface scum. Add [A] and bring back to a boil. Reduce the heat to low, then cover and simmer for about 20 minutes.


Stir in [B], add the onions, kabocha pumpkin and watercress stalks and raise the heat to medium. When everything comes to a boil, reduce the heat to low, then cover and simmer for 6-8 minutes. Once the kabocha pumpkin is tender, add the watercress leaves and turn off the heat.