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It’s Soup Season!

Local independent chef Mia Yoshida shares one of her favorite fall recipes: Kabocha Soup.

Kabocha Soup

Local independent chef Mia Yoshida strongly believes in organic products and making meals fresh from scratch. She said to give this hearty soup a unique touch by topping it with black pumpkin seed oil. Not only is it immensely delicious, but she said it also has countless health benefits! For more recipes, follow @mia_yoshida on Instagram. 


  • Approximately 2 pounds Kabocha pumpkin

  • 1 large yellow onion, peeled and roughly diced 

  • 4 garlic cloves, peeled and roughly diced

  • 3 tbsp olive oil 

  • ¼ cup Noilly Prat or dry white wine

  • 3-4 cups unsalted vegetable stock (homemade is preferred) 

  • Bay leaves

  • 1.5 tbsp honey

  • 1 tbsp kosher salt

  • ½ teaspoon freshly ground white pepper

  • ½ cup crème fraiche or coconut cream

  • Freshly toasted raw green pumpkin seeds

  • Chives, finely sliced

  • 2 slices of your favorite sourdough bread (or any other bread), diced into ½-inch cubes

  • 2 tbsp of butter (or olive oil)

  • Maldon salt (or any other flaky sea salt)


  1. Cut the Kabocha in half and remove all its seeds with a spoon. Use a peeler to remove the outer skin and roughly dice into 1-inch cubes. Set aside.

  2. Prepare your toppings by toasting the pumpkin seeds in a non-stick frying pan for a couple of minutes until they are very lightly browned and set aside. In the same pan, melt the butter and fry the bread cubes until browned and crunchy, seasoning with a pinch of Maldon salt. Finely chop the chives and let your pumpkin oil come to room temperature if stored in the refrigerator. 

  3. Heat the olive oil in a stainless pot on medium heat. Add the onion and garlic cloves and gently fry for a few minutes until it barely catches color. Deglaze with the Noilly Prat, and add the pumpkin followed by the stock (start with 3 cups). Add salt, pepper, bay leaves and the honey. Simmer for 10-15 minutes until the vegetables are soft. Remove the bay leaves and add the crème fraiche before you puree the soup with a hand blender. Add some more stock if the consistency is too thick. Adjust your spices to taste.

  4. Garnish with toppings and serve hot immediately. Pause, and enjoy. Also, find someone else to do the dishes!