1-Pot Kabocha Chickpea Miso Soup

Contents

How to Make This Kabocha Chickpea Miso Soup More Simple Soups You’ll Love

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!

Chickpeas, vegetable broth, garlic, onions, kale, kabocha squash, water, oil, and miso paste

How to Make This Kabocha Chickpea Miso Soup

This SIMPLE soup begins with a simple savory base: onion and garlic sautéed in olive oil.

Wooden spoon in a pot of sautéed diced onions

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.

Pouring water into a pot with chickpeas and kabocha squash

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.

Chopped kale resting on top of a pot of soup

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.

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!

Spoon resting in a bowl of our 1-Pot Kabocha Chickpea Miso Soup topped with sesame seeds

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 (~2 cup servings)

Course Entrée or Side, Soup

Cuisine Gluten-Free, Japanese-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

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)

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.
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.
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.
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.