{"id":200315,"date":"2025-10-21T08:00:00","date_gmt":"2025-10-21T08:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/10\/21\/1-pot-kabocha-chickpea-miso-soup\/"},"modified":"2025-10-21T08:00:00","modified_gmt":"2025-10-21T08:00:00","slug":"1-pot-kabocha-chickpea-miso-soup","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/10\/21\/1-pot-kabocha-chickpea-miso-soup\/","title":{"rendered":"1-Pot Kabocha Chickpea Miso Soup"},"content":{"rendered":"


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Ever followed a restaurant on social media, found yourself drooling over everything<\/em> they posted, and then realized you\u2019re 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 \u2014 inspired by Salud<\/a> in Bend, Oregon \u2014 was born.<\/p>\n

It\u2019s 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<\/strong>, 8 ingredients<\/strong>, and 30 minutes<\/strong> required. Let\u2019s make soup!<\/p>\n

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How to Make This Kabocha Chickpea Miso Soup<\/h2>\n

This SIMPLE soup begins with a simple savory base: onion and garlic saut\u00e9ed in olive oil.<\/p>\n

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Next, we add chickpeas<\/a>, 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.<\/p>\n

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After simmering until the squash is just barely<\/em> tender, we add the kale and continue cooking a few more minutes until it softens. One of the things we love about kabocha squash<\/strong> is that it retains a really hearty, lovely texture when cooked until just al dente! However, if you can\u2019t find kabocha squash, you can also use acorn squash in this recipe.<\/p>\n

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The final ingredient: miso paste<\/strong> (learn all about it here<\/a>)! We especially love using chickpea<\/em> miso paste, which has a mild, perfectly salty, slightly sweet flavor. Plus, it\u2019s suitable for soy-free eaters. To retain the most benefit from this probiotic-rich ingredient (and ensure a smooth texture \u2014 no clumps!), we whisk the miso paste with a little water and add it at the end of cooking.<\/p>\n

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We think you\u2019re going to LOVE this soup! It\u2019s:<\/p>\n

Brothy
Comforting
Savory
Light
Nourishing
& SO quick + easy to make!<\/p>\n

This is a soup we reach for on a chilly fall or winter day when we\u2019re craving something simple and wholesome. It\u2019s great as a fiber-rich<\/strong> side, and can also be enjoyed as a light meal, especially if you add an extra can of chickpeas and serve with bread<\/a> or rice<\/a>.<\/p>\n

More Simple Soups You\u2019ll Love<\/h2>\n

If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/strong><\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n

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Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n

Servings <\/span>4<\/span> (~2 cup servings)<\/span><\/span><\/p>\n

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Course <\/span>Entr\u00e9e or Side, Soup<\/span><\/p>\n

Cuisine <\/span>Gluten-Free, Japanese-Inspired, Vegan<\/span><\/p>\n

Freezer Friendly <\/span>1 month<\/span><\/p>\n

Does it keep? <\/span>3-4 Days<\/span><\/p>\n<\/div>\n

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