Kabocha Stew

Yield: 4 servings
Calories: 226
Theme: Dinner

Kabocha is a Japanese pumpkin that is filled with essential vitamins and nutrients. Cook this quick and healthy soup for dinner and save the leftovers for lunch. 


  • 2-3 tbsp unrefined coconut oil
  • 1 tbsp finely chopped ginger
  • 1 garlic clove, finely chopped
  • 1 medium kabocha pumpkin, seeds removed, peel on, diced into bite-sized pieces
  • 4 cups vegetable broth
  • 2 tbsp white miso
  • 2 tbsp mirin
  • 1 tsp coconut sugar
  • 1 tbsp low-sodium soy sauce
  • 3/4 cup roasted pumpkin seeds


1. In a large pot, heat the oil and cook the ginger and garlic until fragrant (about 1 minute).



2. Toss in the pumpkin and sautee, stirring occasionally, for about 5-7 minutes, until the pumpkin browns a little. Add the broth.



3. In a small bowl, mix the miso with a little water, the mirin, and sugar and add to the pot. Stir well and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the pumpkin is soft.



4. Serve topped with the pumpkin seeds.



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