Vitamix Winter Squash Soup 南瓜濃湯

It’s the pumpkin and upcoming holiday season!!!!! One of my favorite food is all kinds of pumpkin and squash dishes.

If you have pre-made chicken stock from the freezer, this dish would be super easy to make with breathtaking looks and great tastes.

I blended the seeds with the flesh using the amazing vitamix. It turns out really smooth. I can not taste any little bits of seed at all. Also, these seeds add a little nutty flavor to the soup which allow me not to add extra nuts or cream into the soup mix.

Servings: 4     Total Time: 40 mins       Difficulty: easy


  • 1 small kabocha squash
  • 1 onion slices
  • 2 cloves of fresh garlic minced
  • Homemade chicken stock 2 cups
  • Milk 1/2 cup
  • Bacon 4-5 strips
  • Freshly cracked black pepper 1-2 tsp
  • Parsley flakes
  • Heavy cream 1-2 tsp


  • Steam or bake the whole kabocha squash pieces with seeds.DSC05533
  • Pan fried the bacon strips until crispy then set aside.DSC05534
  • In the deep sauce pan, use a little bacon fat to saute the sliced onion and garlic in medium to high heat until the onion is lightly caramelized.DSC05541
  • Pour in the chicken stock and black pepper, then turn the heat down a little to simmer until it is almost boiling.DSC05543
  • If you like your soup to have the bright orange color, remove the squash skin to remain only the flesh and seeds. Place the cooked squash and seeds, onion and chicken stock, and milk into vitamix, then blend for 2 minutes with high speed. (It also has a hot soup mode which would take about 6 minutes to turn the cold soup into hot soup. However, I already heat up the chicken stock before blending.)DSC05545
  • Garnish with some parsley flakes, bacon flakes, freshly cracked black pepper, and 1 tsp of heavy cream, then READY to SERVE!!  DSC05550




買入了Vitamix 之後做各種濃湯很方便口感又細緻綿密。我這回把南瓜連皮帶籽蒸熟,一起丟進去打成湯,本來有點擔心南瓜籽會影響口感,但打出來的湯品非常細,完全吃不出來有家帶殼的南瓜籽進去打呢!為了顏色好看,我這回買的是日本小南瓜,皮是深青色,怕打出來的顏色不好看所以等蒸熟了就把皮去掉了,如果不在乎顏色的話也可以連皮一起打進去喔!因為加了南瓜籽一起打,湯品多了一份濃郁的堅果香,就可以把一般食譜中額外加的核果省略了。



  • 1 顆小日本南瓜
  • 1 顆洋蔥切絲
  • 2 顆蒜頭切末
  • 自製雞高湯 2 杯
  • 鮮奶 1/2 杯
  • 培根 4-5 條
  • 粗粒黑胡椒 1-2 小匙
  • 巴西里碎葉 少許
  • 鮮奶油 1-2 小匙


  • 將整顆南瓜切大塊,蒸熟或烤熟 (連皮帶籽)
  • 在平底鍋煎脆培根片,備用
  • 用一點培根油,煸炒洋蔥絲與蒜末,直到洋蔥稍微焦糖化,呈現淡琥珀色
  • 倒入雞高湯、黑胡椒稍微煮到快滾
  • 在Vitamix中加入蒸好的南瓜塊 (如果你的南瓜皮是深色的,可以去皮保持湯品的顏色鮮艷,如果是橘色皮的南瓜就可以連皮一起打成湯) ,倒入剛剛煮好的雞高湯與洋蔥、加入牛奶,用低速慢慢轉高速打約 2 分鐘。(Vitamix 也有濃湯模式,整個流程跑完大約 6 分鐘,會把整份湯稍微加熱,但我喜歡先另外煮湯,再加進去打,就沒有用這個流程了)
  • 在湯碗中盛好湯品,上面灑上一些培根碎、巴西里碎、現磨黑胡椒、最後淋上一小匙鮮奶油,美麗又好吃的南瓜濃湯就可以上菜囉!

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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.

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