Kabocha Pumpkin and Onion Miso Soup

Use naturally sweet kabocha pumpkin to make a miso soup bursting with flavor.

Kabocha Pumpkin and Onion Miso Soup
Photographed by Takeshi Noguchi

Recipe by
Masako Kono



Soups & Stews




Calorie count is per serving.

Ingredients (Serves 2)

  • 100 g kabocha pumpkin
  • 1/4 onion (50 g)
  • 400 ml dashi

    *Refer to notes.

  • 1 1/2 tbsp miso



Use a spoon to remove the seeds and stringy pith from the kabocha. Cut lengthwise into 6-7 mm thick and 3-4 cm long slices. Cut the onion into 1 cm wide wedges.


Pour the dashi into a pot, add the kabocha, and place over medium heat. When it comes to a gentle boil, simmer for approx. 2 minutes. Add the onions and simmer for approx. 2 more minutes. When the onions are translucent, add and dissolve 1 1/2 tbsp of miso.


[How to prepare dashi] (Makes approx. 400 ml)
Add a 5 cm square piece of konbu to a pot filled with 500 ml of water and let sit for approx. 30 minutes. Place the pot over medium heat and remove the konbu just before it comes to a gentle boil. Add 10 g of skipjack shavings and turn off the heat once it starts to boil again. Filter using a sieve or a fine mesh strainer.