Ever followed a restaurant on social media, found yourself drooling over everything they posted, and then realized you’re too far away to place an order? When in that predicament, the only solution is to get into your own kitchen. And so, this Kabocha Chickpea Miso Soup — inspired by Salud in Bend, Oregon — was born.
It’s everything you want in a soup: comforting, nourishing, brothy, packed with that fun squash you bought without a plan (just us?!), and SO quick and easy to make! Just 1 pot, 8 ingredients, and 30 minutes required. Let’s make soup!
How to Make This Kabocha Chickpea Miso Soup
This SIMPLE soup begins with a simple savory base: onion and garlic sautéed in olive oil.
Next, we add chickpeas, cubed kabocha squash, and a mix of vegetable broth and water. This combination of vegetable broth and water creates a brothy consistency without the flavor of vegetable broth overpowering the miso.
After simmering until the squash is just barely tender, we add the kale and continue cooking a few more minutes until it softens. One of the things we love about kabocha squash is that it retains a really hearty, lovely texture when cooked until just al dente! However, if you can’t find kabocha squash, you can also use acorn squash in this recipe.
The final ingredient: miso paste (learn all about it here)! We especially love using chickpea miso paste, which has a mild, perfectly salty, slightly sweet flavor. Plus, it’s suitable for soy-free eaters. To retain the most benefit from this probiotic-rich ingredient (and ensure a smooth texture — no clumps!), we whisk the miso paste with a little water and add it at the end of cooking.
We think you’re going to LOVE this soup! It’s:
Brothy
Comforting
Savory
Light
Nourishing
& SO quick + easy to make!
This is a soup we reach for on a chilly fall or winter day when we’re craving something simple and wholesome. It’s great as a fiber-rich side, and can also be enjoyed as a light meal, especially if you add an extra can of chickpeas and serve with bread or rice.
More Simple Soups You’ll Love
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (~2 cup servings)
- 1-2 Tbsp olive oil
- 1 cup diced white or yellow onion (1/2 medium onion yields ~1 cup or 130 g)
- 4 large cloves garlic, minced
- 4 heaping cups kabocha squash, seeds removed, peeled and cut into 1 ½ inch pieces (measured after cutting // acorn squash also works)
- 1 (15 oz.) can chickpeas, drained (or double for a heartier, less brothy soup)
- 2 cups vegetable broth
- 2 cups water
- 2 cups chopped kale (or other hearty greens of choice — if using spinach, add it at the same time as the miso mixture)
- 2 Tbsp chickpea miso paste (or sub white miso // learn about miso here)
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Heat a large pot over medium heat. Once hot, add olive oil and onion and sauté for 3-4 minutes, stirring occasionally, until beginning to soften. Add garlic and sauté until fragrant — about 30-60 seconds.
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Add kabocha squash, chickpeas, vegetable broth, and water and bring to a boil over medium-high heat. Once boiling, reduce to a simmer, and cook for 5-7 minutes, until the kabocha squash is just barely tender when pierced with a fork. Then add the kale and continue cooking for 5 minutes to soften. Remove from the heat.
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In a small bowl, combine the miso paste with 2-3 tablespoons of warm water and stir/whisk until dissolved. Add the miso mixture to the soup and stir to combine. Taste and adjust as needed, adding more miso paste for richness/saltiness.
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The texture of the squash is best when freshly cooked, but leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for 1 month or longer.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 (two-cup) serving Calories: 210 Carbohydrates: 35.5 g Protein: 7.2 g Fat: 5.4 g Saturated Fat: 0.7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 719 mg Potassium: 545 mg Fiber: 9 g Sugar: 11.4 g Vitamin A: 7079 IU Vitamin C: 28 mg Calcium: 74 mg Iron: 1.6 mg
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