1-Pot Kabocha Chickpea Miso Soup

Jan 17, 2026

50 MINUTES

2-3 PEOPLE

MEDIUM

A cozy, nourishing soup built around sweet kabocha squash, tender chickpeas, and a deeply savory miso broth. This recipe is simple to make, naturally comforting, and perfect for chilly evenings when you want something warm, filling, and wholesome without being heavy.

Why you’ll love this recipe

  • Naturally vegan and dairy-free

  • Rich, savory umami flavor from miso

  • Creamy texture without cream

  • Simple ingredients, minimal prep

  • Perfect for meal prep and leftovers

Ingredients notes

  • Kabocha squash: Naturally sweet and creamy when cooked. You can substitute with butternut squash if needed.

  • Chickpeas: Add protein and texture. Canned chickpeas work perfectly here.

  • Miso paste: White or yellow miso gives a balanced, savory depth. Avoid boiling it to preserve flavor.

  • Aromatics: Onion, garlic, and ginger form the flavor base of the soup.

  • Vegetable broth: Use a good-quality broth for the best final taste

  • Greens: Kale or spinach add freshness and color right at the end.

How to make Turkey Meatballs

Ingredients

Quantity

Dairy-free milk (almond, oat, etc.)

1 cup

Avocado oil (or melted butter)

1/2 cup

Honey (or cane sugar)

1/2 cup

Large egg

1

Medium grind cornmeal

3/4 cup

Gluten-free 1:1 flour blend

1 1/4 cups

Baking powder (aluminum-free)

1 Tbsp

Sea salt

½ tsp

Heat olive or sesame oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened and lightly translucent.

Stir in the garlic and grated ginger and cook for about 1 minute until fragrant, being careful not to brown.

Add the cubed kabocha squash and chickpeas to the pot, stirring to coat them in the aromatics. Pour in the vegetable broth and bring everything to a gentle boil.

Reduce heat to a simmer and cook for 15–20 minutes, until the squash is very tender and easily pierced with a fork.

Remove the pot from heat. Scoop out a small amount of hot broth into a bowl and whisk in the miso paste until smooth. Pour the miso mixture back into the soup and stir gently.

Add the chopped greens and let them wilt in the residual heat for 2–3 minutes. Taste and adjust seasoning with salt and pepper as needed.

Serve warm, finished with a drizzle of sesame oil or chili oil if desired.

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.

smiling woman sitting on grass during daytime

Meet Sarah Miller

Hi, I’m Sarah. The recipes you’ll find here are inspired by everyday moments, family meals, and the simple joy of cooking at home. I focus on approachable dishes made with seasonal ingredients and techniques that feel doable, even on busy days.

smiling woman sitting on grass during daytime

Meet Sarah Miller

Hi, I’m Sarah. The recipes you’ll find here are inspired by everyday moments, family meals, and the simple joy of cooking at home. I focus on approachable dishes made with seasonal ingredients and techniques that feel doable, even on busy days.

smiling woman sitting on grass during daytime

Meet Sarah Miller

Hi, I’m Sarah. The recipes you’ll find here are inspired by everyday moments, family meals, and the simple joy of cooking at home. I focus on approachable dishes made with seasonal ingredients and techniques that feel doable, even on busy days.

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