Kabocha Squash Chowder

This Kabocha Squash Chowder is a rustic, warming bowl of comfort that highlights the naturally sweet, nutty flavor of Japanese pumpkin. The deep orange broth is thickened gently with flour and enriched with savory bacon fat, creating a luxurious texture without heavy cream. Aromatic vegetables like onion, celery, and bell pepper form a flavorful base, while fresh thyme and oregano add a bright, herbal note. The dish is finished with crisp bacon bits and fresh herbs for a satisfying contrast in texture.

Cooking Method: Boiling, Smoking, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 275

Description

This Kabocha Squash Chowder is a rustic, warming bowl of comfort that highlights the naturally sweet, nutty flavor of Japanese pumpkin. The deep orange broth is thickened gently with flour and enriched with savory bacon fat, creating a luxurious texture without heavy cream. Aromatic vegetables like onion, celery, and bell pepper form a flavorful base, while fresh thyme and oregano add a bright, herbal note. The dish is finished with crisp bacon bits and fresh herbs for a satisfying contrast in texture.

Ingredients

6 ounce Bacon; diced
1 Yellow Onion; peel/dice
1 Red Bell pepper; dice
2 Stalks Celery; dice
1/4 bn Fresh thyme; chopped
1/4 bn Fresh oregano; chopped
1 tablespoon Garlic; chopped
2 tablespoon Flour
1 1/2 Kabocha; peel/seed/dice
2 quart Chicken stock
2 Bay Leaves
2 teaspoon Salt
1 teaspoon Fresh ground pepper
1/2 bn Scallions; sliced thin
1/4 bn Parsley; chopped

Directions

1
Render the diced bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon, drain on paper towels, and reserve.
2
Pour off excess bacon fat, leaving about 1-2 tablespoons in the pot. Add the diced onion, celery, and bell pepper along with 1/4 teaspoon salt.
3
Sweat the vegetables over medium-low heat until softened and translucent, about 5-7 minutes.
4
Add the chopped garlic, fresh thyme, and fresh oregano. Cook for another 1-2 minutes until fragrant.
5
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
6
Gradually whisk in one-third of the chicken stock to create a smooth slurry, ensuring no lumps form.
7
Add the remaining chicken stock, diced kabocha squash, and bay leaves. Stir well to combine.
8
Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer.
9
Cover and simmer until the squash is tender but still holds its shape, about 20-30 minutes. The soup will thicken and turn orange as the squash breaks down slightly.
10
Remove the bay leaves. Taste and season with additional salt and fresh ground pepper as needed.
11
Remove the pot from heat. Stir in the reserved crispy bacon, sliced scallions, and chopped parsley. Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 275kcal

% Daily Value *
Total Fat 15.7g25%
Saturated Fat 4.7g24%
Cholesterol 62mg21%
Sodium 1594mg67%
Total Carbohydrate 7.3g3%
Dietary Fiber 2.4g10%
Sugars 0.5g
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute chicken stock with vegetable stock and omit the bacon, using olive oil for sautéing the vegetables.

Garnish with toasted or smoked chopped almonds or walnuts for added crunch and nutty flavor.

This chowder thickens as it cools. If reheating, you may need to add a splash of stock or water to reach your desired consistency.

Kabocha squash has a tough skin; ensure it is peeled thoroughly before dicing. If you prefer a smoother soup, you can blend half of the mixture before serving.

Keywords: cabocha, squash, chowder, soup, bacon, creamy, autumn, fall, winter, comfort food, hearty, savory, vegetable, thyme, oregano, chicken stock, warm, easy

Read it online: https://www.chefs-mate.com/recipe/kabocha-squash-chowder/