If you’re looking for a soul-soothing bowl that feels like a warm hug, you have to try the 1-Pot Kabocha Chickpea Miso Soup Recipe. This vibrant soup combines the natural sweetness of kabocha squash with the hearty texture of chickpeas and the savory depth of miso paste, all in one effortless pot. Each spoonful is packed with cozy sweetness, earthy goodness, and umami-rich flavor that’s perfect for chilly days or whenever you crave comfort. It’s nourishing, totally satisfying, and surprisingly easy to make with wholesome ingredients you likely already have around.

Ingredients You’ll Need

The image shows a wooden board centered with pieces of pumpkin on it, including one large half pumpkin with visible seeds, three crescent slices, and several orange cubes scattered around. To the right of the board is a large green kale leaf. Surrounding the board are small white bowls with chopped white onions, minced garlic, chickpeas, a golden liquid likely broth, and a small bowl of yellow powder, all placed on a white marbled surface. There are also a few garlic cloves next to the kale, and small seeds scattered near the chickpeas. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but thoughtfully chosen to create a perfect balance of flavor, color, and texture in the soup. Each one contributes something special—like the creamy sweetness from the kabocha and the protein punch from the chickpeas.

1-2 Tbsp olive oil: Adds a subtle fruity richness and helps sauté the aromatics beautifully.
1 cup diced white or yellow onion: Provides a sweet and savory base that deepens as it cooks.
4 large cloves garlic, minced: Brings fragrant depth and a little kick.
4 heaping cups kabocha squash, peeled and cut: This star ingredient adds natural sweetness and a velvety texture once softened.
1 (15 oz.) can chickpeas, drained: For hearty substance and a lovely nutty flavor that complements the miso.
2 cups vegetable broth: Builds a rich, savory foundation that carries all the flavors.
2 cups water: Keeps the soup light and balances the broth concentration.
2 cups chopped kale or hearty greens: Adds a fresh, slightly bitter contrast and plenty of vitamins.
2 Tbsp chickpea miso paste: The magical ingredient that lends an umami-packed, tangy depth without overpowering the squash’s sweetness.
Optional sesame seeds for serving: A toasted sprinkle that adds crunch and a subtle nutty finish.

How to Make 1-Pot Kabocha Chickpea Miso Soup Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in the diced onion and garlic. Let them soften and become fragrant for about 5 minutes, stirring occasionally. This step builds the flavorful base—a vital foundation for the rest of the soup.

Step 2: Add Kabocha and Chickpeas

Next, add the chopped kabocha squash to the pot. Stir it together with the softened aromatics, allowing the squash to begin absorbing those wonderful flavors. Then pour in the drained chickpeas, distributing them evenly through the mix for that nice hearty texture later.

Step 3: Pour in Broth and Water, Simmer

Pour the vegetable broth and water into the pot, ensuring the kabocha and chickpeas are fully submerged. Bring everything to a gentle boil, then reduce the heat to a simmer. Let it cook uncovered for about 15 to 20 minutes, or until the kabocha is tender and starting to break down.

Step 4: Add Greens and Miso Paste

Once the squash is soft, stir in the chopped kale (or your choice of hearty greens). This gives the soup a lovely fresh bite and beautiful pops of green. Now, remove a small cup of the hot broth and whisk in the chickpea miso paste until smooth—this ensures the miso dissolves evenly without clumps. Add the miso mixture back into the pot and stir gently. Heat through for a couple more minutes but avoid boiling after adding miso to preserve its delicate flavors and probiotics.

How to Serve 1-Pot Kabocha Chickpea Miso Soup Recipe

A close-up of a gray bowl filled with a soup that has four main layers: large soft orange-yellow chunks of pumpkin, bright green kale leaves, light beige chickpeas, and a pale yellow broth with sesame seeds sprinkled all over. A silver spoon holds a piece of pumpkin, some chickpeas, and kale near the center. In the background, there's a wooden dish with sesame seeds and some small yellow cubes, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your soup elevates the whole experience. A sprinkle of toasted sesame seeds adds a subtle crunch and nutty aroma that beautifully contrasts the creamy texture. You can also add a drizzle of toasted sesame oil or a few thinly sliced scallions for an extra fresh note.

Side Dishes

This soup is hearty on its own but pairs wonderfully with a warm crusty bread or soft steamed rice for soaking up every last drop. A simple side salad with a tangy vinaigrette complements the rich flavors perfectly, balancing the meal with a crisp freshness.

Creative Ways to Present

For a fun twist, serve the soup in individual bowls topped with crispy chickpeas or roasted pumpkin seeds for extra texture. You can also swirl in a spoonful of coconut cream or a sprinkle of chili flakes for a hint of creaminess or spice. Presentation is all about bringing joy to the table!

Make Ahead and Storage

Storing Leftovers

This soup keeps incredibly well in the fridge for up to 4 days. Store it in an airtight container and give it a good stir before reheating to redistribute all those wonderful flavors and textures.

Freezing

You can freeze this soup for up to 2 months. Use freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Just remember that the texture of the greens might soften after freezing, so you might want to add fresh greens when reheating if you like them more vibrant.

Reheating

Reheat the soup gently on the stove over medium-low heat, stirring occasionally. Avoid boiling after reheating to keep the miso’s delicate flavor intact. Use a splash of water or broth if the soup seems too thick.

FAQs

Can I use a different type of squash?

Absolutely! Acorn squash is an excellent substitute and will bring a similar sweetness and creamy texture. Just adjust cooking time if necessary, depending on how firm the squash pieces are.

What if I don’t have chickpea miso paste?

Regular white miso paste works perfectly well as a substitute. Chickpea miso has a nuttier flavor, but both versions impart that essential umami boost the soup needs.

Can I make this soup vegan?

Yes, this recipe is naturally vegan as long as you use vegetable broth. It’s packed with plant-based ingredients, making it nourishing and kind to both you and the planet.

Is it okay to add more chickpeas?

Definitely! Adding double the chickpeas makes the soup heartier and more filling, reducing the brothiness. Just be mindful to adjust seasoning to keep everything balanced.

How long does the soup last in the fridge?

It remains fresh and delicious for up to 4 days when stored properly in an airtight container. For best flavor, consume within that window.

Final Thoughts

I truly can’t recommend the 1-Pot Kabocha Chickpea Miso Soup Recipe enough. It’s such a delicious way to cozy up with wholesome ingredients, and the one-pot method means minimal cleanup! Once you’ve tried it, I bet it’ll quickly become one of your favorite go-to comfort meals. Give it a whirl and enjoy every nourishing, flavorful spoonful.

1-Pot Kabocha Chickpea Miso Soup Recipe