Kabocha Japanese Pumpkin Bisque


Kabocha Japanese Pumpkin Bisque

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Kabocha Japanese Pumpkin Bisque is a great seasonal soup to warm up guests.


4 oz       Butter

1/2 C    Onion – chopped

6 C        Kobocha Pumpkin Squash – seeded, cut into large dice

2 C        Vegetable broth

1/2 C    White wine

1 t         Thyme – fresh

2 C        Heavy cream

1 pinch Salt

1 pinch White Pepper

1 pinch Nutmeg – ground


Nutmeg Brandy Cream Ingredients

1 C       Whipping Cream

1 pinch Nutmeg – ground

1 oz       Brandy


  1. Toss together the first three ingredients and place onto a sheet pan. Roast in an oven 350 degrees Fahrenheit for approximately 40 minutes or until tender.
  2. Combine together vegetable broth, white wine, and thyme in a soup pot and simmer for 15 minutes. Let cool down for 15 minutes, then blend the mixture until smooth. Be careful, it might still be very hot.
  3. Then add the blended mixture back into a soup pot and add the heavy cream, salt, white pepper, and the ground nutmeg. Simmer for 10 minutes on a very low flame.
  4. Nutmeg Brandy Cream Instructions
  5. Whisk cream, nutmeg, and brandy to soft peak.
  6. Assembly Instructions
  7. Ladle hot soup into a rim bowl. Top with a spoonful of nutmeg brandy cream.

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