Kabocha Oshiruko (かぼちゃお汁粉) is a Japanese sweet soup made with pumpkin.
This kabocha oshiruko recipe uses coconut cream and chewy shiratama mochi to create a rich, dairy-free dessert.
It's smooth, naturally sweet, and easy to make — a simple way to turn kabocha squash into a satisfying vegan dessert.
Enjoy it warm in winter or chilled in summer — this Japanese pumpkin dessert works year-round.
🌿 There are other ways to make oshiruko too — the classic azuki version, or one made with roasted sweet potato.
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🍡 What is Kabocha Oshiruko?
Oshiruko (お汁粉) is a traditional Japanese sweet soup, usually made with azuki beans and served with mochi.
In this version, kabocha replaces the beans. The pumpkin is steamed and blended until smooth, creating a naturally sweet and thick texture.
Coconut cream adds richness, while shiratama mochi adds a soft, chewy contrast.
A simple, satisfying vegan Japanese dessert.
🥄 Ingredients
● Steamed kabocha — Use a starchy, naturally sweet kabocha squash (Japanese pumpkin). Steaming keeps the flavor concentrated and avoids excess moisture.
If you steam a whole kabocha, you can use the rest in other recipes. Here are a few simple ideas:
- Baked Pumpkin Pudding
- Coconut Pumpkin Porridge
- Pumpkin Mochi
- Korean-Style Pumpkin Porridge
- Baked Pumpkin Cheesecake
● Coconut cream — Chill beforehand so the fat separates from the liquid. Use the thick cream for richness, and adjust the consistency with the liquid. Coconut milk works as well.
● Shiratama flour — Mix with water and knead until soft, like your earlobe. Add water gradually, as the amount can vary depending on the brand and humidity.
● Sugar — The kabocha and coconut bring natural sweetness. Taste first, then add sugar little by little if needed.
See the recipe card below for exact measurements👇
🥣 Tools
- Mixing bowl
- Knife and cutting board
- Immersion blender or blender
- Saucepan
- Wooden spoon or spatula
🫕 How to Make
- Make the shiratama dough — Add water gradually to the shiratama flour, kneading until smooth and soft.
💡 The dough should feel as soft as your earlobe. Add water slowly and adjust as you go. If it becomes too soft, add a little more flour.
- Cook the mochi — Roll into small balls and cook in boiling water. Once they float, cook for another minute, then transfer to cold water.
💡 Cooling them in water keeps the mochi from sticking together.
- Blend the kabocha — Add the steamed kabocha to a saucepan and blend until smooth.
💡 For a smoother texture, you can strain it at this stage.
- Finish the soup — Stir in the thick coconut cream.
Adjust the consistency with the reserved liquid.
Taste, and add sugar if needed.
Serve warm or chilled with the mochi on top.
📘 Tips｜Steaming Kabocha
To make this pumpkin oshiruko rich and creamy, here are two things to keep in mind:
Steam the kabocha skin-side up
Place the kabocha pieces skin-side up when steaming. This prevents water from collecting inside the flesh and helps keep the texture dense and flavorful.
Choose a starchy kabocha
A dense, starchy kabocha works best. If the kabocha is more watery, reduce the amount of coconut liquid when adjusting the consistency.
🌿 In Japan, varieties like Kuri kabocha or Bochan kabocha are often used for their naturally sweet, dense texture. I usually avoid butternut squash, as it tends to be more watery and can result in a lighter, less creamy texture.
🍴 Storage
Store leftover kabocha oshiruko in an airtight container in the refrigerator. It will keep for 2–3 days.
Shiratama mochi is best enjoyed fresh, as it firms up over time. Store it separately, or make it just before serving.
💭 FAQ
Mash the steamed kabocha with a fork while it's still hot. For a smoother result, press it through a sieve.
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
🎃 With Leftover Kabocha
More vegan recipes using kabocha squash:
🫘 More Oshiruko Recipes
Simple, comforting Japanese desserts:
📣 Latest Vegan Recipes
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✏️ Recipe Card
Kabocha Oshiruko (Japanese Pumpkin Sweet Soup)
Ingredients
- 300 g kabocha squash (about 10.5 oz )
- 80 g coconut cream (thick part)
- coconut liquid (from the can, as needed)
- sugar (to taste)
Shiratama Mochi
- 50 g shiratamako (glutinous rice flour)
- 45 g water (adjust as you go)
Instructions
Preparation
- Chill the coconut cream : Refrigerate the unopened can so the thick cream separates from the liquid.
- Steam the kabocha: Cut into large pieces and place in a steamer, skin-side up. Steam for 15–20 minutes, until a skewer slides through easily. Let cool slightly.300 g kabocha squash
Make the shiratama mochi
- Make the dough: Add the shiratamako to a bowl. Gradually add water and knead until the dough becomes smooth and soft, about the texture of your earlobe.50 g shiratamako45 g water
- Cook the mochi: Divide into about 10 pieces and roll into balls. Boil in water until they float, then cook for another minute. Transfer to cold water.
Make the oshiruko
- Blend the kabocha: Remove the skin and add about 250 g of the cooked kabocha to a saucepan. Blend until smooth.
- Add coconut cream: Add the thick coconut cream and mix well. Adjust the consistency with the reserved coconut liquid, adding a little at a time.80 g coconut creamcoconut liquid
Finish
- Season: Add sugar to taste.sugar
- Serve: Warm it if you like, or chill in the refrigerator. Serve with shiratama mochi on top.
Notes
- Cup measurements are based on US cups (1 cup = 240 ml).
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