Ready in: 30 minutes · Serves: 4 · Technique: Simmering · Storage: Up to 4 days in the refrigerator.
Quick Answer
This 1-Pot Kabocha Chickpea Miso Soup is a nourishing, warm dish perfect for cozy evenings, combining rich flavors and seasonal ingredients.
As the crisp air settles in New York City and the vibrant foliage paints our streets in hues of orange and gold, I find myself drawn to cozy, heartwarming meals. With Thanksgiving and Christmas approaching, I'm always on the lookout for nourishing dishes that not only warm the soul but also provide a hearty dose of nutrients. That's why I'm excited to share my experience making this delightful 1-Pot Kabocha Chickpea Miso Soup-a dish that perfectly captures the essence of the season.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Warm and comforting, perfect for chilly days.
- Nutrient-dense ingredients that nourish the body.
- Easy one-pot meal for minimal cleanup.
- Rich, savory flavors that delight the palate.
- Vegan and gluten-free options make it inclusive for all diets.
Ingredients
Gather the following ingredients to create this delicious Kabocha Chickpea Miso Soup:
Soup Base
- 1 tablespoon sesame oil
- 1 small yellow onion, diced
- 2 medium cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 small kabocha squash, deseeded and diced (about 4 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 3 tablespoons red miso paste, or to taste
- 1 teaspoon lime juice
- Sea salt and freshly ground black pepper, to taste
Garnish
- Chopped green onions
- Sesame seeds
How to Make 1-Pot Kabocha Chickpea Miso Soup (Step-by-Step)
This simple, flavorful soup is made in just one pot, bringing together vibrant ingredients for a warm meal.
Step 1: Sauté the Aromatics
In a large pot, heat the sesame oil over medium heat. Once shimmering, add the diced onion and sauté until translucent, about 3-4 minutes. The sweet aroma wafts through the kitchen-there's something magical about how that first hit of onion sets the stage for the flavors to come.
Step 2: Add Garlic and Ginger
Stir in the minced garlic and freshly grated ginger, cooking for another 1-2 minutes until fragrant. It's a delightful moment when the ginger begins to tingle in your nose, promising warmth.
Step 3: Incorporate Kabocha
Next, add the diced kabocha squash to the pot. I love how the vibrant orange flesh looks against the sautéed aromatics. Stir everything together, allowing the kabocha to absorb the flavors, and cook for about 5 minutes.
Step 4: Mix in the Chickpeas and Broth
Toss in the rinsed chickpeas and pour in the vegetable broth, bringing the mixture to a gentle simmer. As it bubbles, it fills the air with a comforting scent, inviting everyone in the household to gather around.
Step 5: Add Coconut Milk and Miso
Once the squash is tender (about 10-12 minutes), stir in the coconut milk and red miso paste. Here's when the magic happens-the miso dissolves beautifully into the soup, creating a creamy texture and a savory depth. Whisk until the mixture is glossy and well combined.
Step 6: Finish with Lime Juice
Just before serving, stir in the lime juice, allowing a fresh, zesty contrast to the rich soup. Season with salt and black pepper to taste.
Step 7: Serve and Garnish
Ladle the soup into bowls and top with chopped green onions and a sprinkle of sesame seeds. The colors pop bright, and you're left with a dish that's as pleasing to the eye as it is to the palate.
Common Mistakes to Avoid
- Skipping the Miso Taste Test: Always taste your soup before serving; adding more miso can enhance depth.
- Overcooking the Kabocha: Keep an eye on the cooking time to avoid mushy squash. It should be tender but still retain its shape.
- Not Using Fresh Ingredients: Fresh ginger and garlic make a significant difference in flavor; don't reach for the powdered versions.
Tips and Tricks for Success
- For added texture, consider topping with crispy chickpeas or even a drizzle of chili oil for heat.
- Pair the soup with crusty bread or a side salad for a complete meal.
- Feel free to experiment with additional veggies like kale or spinach, adding them in the last few minutes of cooking.
Variations
- Swap kabocha for butternut squash or pumpkin for a different flavor profile.
- Use vegetable or chicken broth instead of vegetable broth for varied taste.
- Try using different beans, like white beans or lentils, in place of chickpeas.
- Add a splash of soy sauce or tamari for an extra umami kick.
How to Serve
- Ladle the soup into bowls and top with chopped green onions and a sprinkle of sesame seeds.
- Serve hot, accompanied by crusty bread or a light salad.
- Offer lime wedges on the side for guests to adjust their soup to taste.
Make Ahead and Storage
- Make Ahead: Prepare the soup a day in advance for enhanced flavors.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheating: Gently reheat on the stove over low heat, adding a splash of broth if needed.
- Freezing: Soup freezes well; let it cool completely before placing in freezer-safe bags or containers.
Recipe Notes / What I Learned
While perfecting this recipe, I found that the balance of flavors is essential; the brightness of lime against the earthiness of kabocha and chickpeas creates a comforting yet lively dish. I also realized that every pot has its own unique magic, bringing different aromas and tastes to life depending on the ingredients you choose.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 10g protein · 45g carbs · 15g fat
Recipe by:
Cozy Kabocha Chickpea Miso Soup
Ingredients
Equipment
Method
- In a large pot, heat the sesame oil over medium heat. Once shimmering, add the diced onion and sauté until translucent, about 3–4 minutes.
- Stir in the minced garlic and freshly grated ginger, cooking for another 1–2 minutes until fragrant.
- Next, add the diced kabocha squash to the pot. Stir everything together and cook for about 5 minutes.
- Toss in the rinsed chickpeas and pour in the vegetable broth, bringing the mixture to a gentle simmer.
- Once the squash is tender (about 10–12 minutes), stir in the coconut milk and red miso paste, whisking until well combined.
- Just before serving, stir in the lime juice and season with salt and black pepper to taste.
- Ladle the soup into bowls and top with chopped green onions and a sprinkle of sesame seeds.
Notes
FAQs
1. Can I use other types of squash instead of kabocha?
Absolutely! Butternut squash or acorn squash can be great substitutes, offering similar sweetness and texture.
2. Is this soup vegan-friendly?
Yes, this Kabocha Chickpea Miso Soup is completely vegan since it uses vegetable broth and coconut milk.
3. How can I make this soup spicier?
You can add red pepper flakes or a drizzle of sriracha for some heat. Alternatively, consider topping it with chili oil.
