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Kabocha and Lemon Balm Soup

Japanese Pumpkin Kabocha Soup flavored with aromatic lemon balm and Japanese Chili Oil.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Cuisine: Japanese
Servings: 4
Author: Hina Gujral


  • 2 Cup Kabocha Japanese Pumpkin, peeled and diced
  • 1 medium-size onion roughly chopped
  • 4 cloves of garlic smashed
  • an inch piece of ginger peeled and smashed
  • 1 - 2 red bird eye chili
  • 1 litre of vegetable stock
  • 5 - 6 lemon balm leaves
  • salt and pepper to taste
  • 2 tbsp olive oil

To serve

  • 1 - 2 tbsp Japanese Chili Oil
  • 4 - 5 Lemon Balm Leaves
  • 2 - 3 sprig of summer savory herb


  • To prepare the Kabocha Soup, heat oil in a saucepan over medium heat. Add the chopped onion, garlic and ginger, saute for few minutes or till the aroma is released. No need to brown the onion and garlic.
  • Next add the diced kabocha and saute for few minutes till the pumpkin pieces turn soft. Add the hot vegetable stock to the pan along with slightly smashed red chilies, lemon balm leaves, stir to combine. Taste and season with salt and pepper accordingly.
  • Let the soup simmer over low heat for next few minutes for the soup to absorb the flavors of herbs and chili. After 15 minutes or so turn off the heat.
  • Let the soup cool down and blend into smooth liquid using blender or food processor.
  • Before serving the soup transfer it back to saucepan over medium heat and bring to boil once. Turn off the heat.
  • Garnish the soup with chili oil, lemon balm leaves and summer savory herb. Serve Kabocha and Lemon Balm Soup hot.