Kabocha Chickpea Miso Soup
Kabocha Chickpea Miso Soup is a warm, comforting dish that combines the creamy sweetness of kabocha squash with the hearty texture of chickpeas, all infused with rich umami from miso. Perfect for chilly days, this quick and easy soup can be prepared in just 30 minutes, making it an ideal choice for lunch or dinner. Its vibrant colors and delightful flavors will surely impress your family and friends, turning any meal into a cozy gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Soups
- Cuisine: Japanese
Ingredients
Scale
- 3 cups kabocha squash, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 tbsp white miso paste
- 4 cups low-sodium vegetable broth
- 1 tbsp olive oil
- 1-inch piece fresh ginger, minced
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
- Soy sauce (optional, to taste)
Instructions
- Prepare the ingredients: Cube the kabocha squash and mince the garlic and ginger.
- Sauté aromatics: In a large pot over medium heat, add olive oil and sauté garlic and ginger until fragrant (1-2 minutes).
- Add squash and broth: Stir in kabocha cubes and vegetable broth. Bring to a gentle boil, then simmer until squash is tender (about 15 minutes).
- Mash: Use an immersion blender to puree the soup until smooth.
- Incorporate miso: Stir in miso paste until fully dissolved; adjust seasoning with soy sauce if desired.
- Add chickpeas: Gently fold in chickpeas and heat through (about 5 minutes).
- Serve hot, garnished with sliced green onions.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize by adding greens like spinach or kale or swapping chickpeas for tofu. Store leftovers in an airtight container in the fridge for up to three days; reheat gently to maintain creaminess.