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Creamy Pumpkin Soup

Kabocha is also called the Japanese pumpkin. It is smaller, but more flavorful and sweeter compared to the North American pumpkin we so often see. The kabocha has dense flesh and becomes buttery liquid when cooked—perfect for this creamy soup. The squash is easily found in places like Whole Foods Market, Trader Joe’s, or Asian supermarkets.

Serves 4


  • 800g Kabocha   (about a half of the Kabocha)
  • 2 medium yellow onions (110 g)
  • 2 large garlic cloves
  • 4 cups or 32 fl oz./ 946ml of organic chicken stock
  • 10g butter
  • 1 tablespoon olive oil
  • 120ml heavy cream
  • 1 teaspoon of Jane’s Krazy Original Salt Marinade & Seasoning
  • 1 tablespoon roasted pumpkin seeds for decoration
  • A hint of black pepper



  1. Scrape out pumpkin seeds and remove skin.
  2. Cut the pumpkin into cubes.
    If the skin is difficult to remove, place the pumpkin on a plate skin side down, wrapped with plastic wrap. Microwave on 600w for 5 minutes. If the skin is still too hard to remove, add another 5 minutes with skin side up. Steaming is a good alternative for those who want to avoid using a microwave. Avoid cooking the pumpkin too much to preserve flavor.
  3. Heat butter and olive oil in a large Dutch oven or heavy bottomed pot over high heat, sauté the garlic and onion for about 10 minutes until the onion turns translucent.
  4. Place pumpkin into the same pot, sauté until very tender.
  5. Add the chicken stock.
  6. Add 1 teaspoon of Jane’s Krazy Original Salt Marinade & Seasoning.
  7. Bring the soup to boil, then reduce the heat to medium-low, simmer for about 20 minutes.
  8. Move the pot off the heat.
  9. Use a hand blender to purée the soup till smooth.
  10. Change the setting to “whisk” and whisk the soup. By adding this extra step, your pumpkin soup will have a restaurant quality, silky smooth consistency.
  11. Add 110ml heavy cream to your soup for a richer flavor.
  12. Whisk the remaining 10ml of heavy cream until texture thickens.
  13. Ladle the soup into individual bowls. Add 1 teaspoon of whisked heavy cream on the top of the soup.
  14. Sprinkle pepper and roasted pumpkin seeds. Garnish with parsley if desired.
  15. Ready to serve.