Kabocha Sweet Potato Chicken Soup

We were having some roasted sweet potatoes not too long ago. That natural sweetness and a good sprinkling of coarse salt really works. Especially if you have a nice bowl of hot sauce to dip them in. And that got me thinking whether they would be good substitutes in soup.

Well, I bought too many sweet potatoes and wanted to try using them in a different way. Onions, carrots and cabbages are all naturally sweet and goes super well in soups so I made that mental connection and decided to test them out in chicken soup form.

And the verdict… it wasn’t bad at all! I’ll say it’s a sweeter, healthier substitute to regular stewing potatoes. For one, sweet potatoes have got more flavour, and they will sweeten up a soup in no time. I want to try a mix of pumpkin and sweet potato in a blended thick soup. Have you tried doing that? How did it turn out? I appreciate tips. Thanks in advance. 😉

For this easy peasy soup, all we need is some Chicken, Garlic, Ginger, Sweet Potato (I used Yellow), Kabocha, Salt & Water.
Kabocha Sweet Potato Chicken Soup 1

This really is just a chicken soup with a change up of ingredients. Kabocha Sweet Potato Chicken Soup 2

Everything is tossed into the pot for a bit of a boil.Kabocha Sweet Potato Chicken Soup 3

It’s not soup if there’s no water. Rhetorical.Kabocha Sweet Potato Chicken Soup 4

All the flavours went very well together. 
Kabocha Sweet Potato Chicken Soup 5

The slight spice from the ginger and sweetness of the pumpkin and potatoes made me think if this as the savoury cousin the Sweet Potato Dessert we made a while ago.Kabocha Sweet Potato Chicken Soup 6

The soup tastes really fresh and clean.Kabocha Sweet Potato Chicken Soup 7

A bowl of this and you have lunch/dinner/supper underway. Protein, carbs and fibers all there. I should use sweet potatoes more in savoury soups and dishes.





“Then said he, Lo, I come to do Thy will, O God. He taketh away the first, that He may establish the second. By the which will we are sanctified through the offering of the body of Jesus Christ once for all.” (Hebrews 10:9-10)

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Kabocha Sweet Potato Chicken Soup
serves 8-10


1 Chicken Whole Breast, skinless but bone-in, cut into 6-8 pieces
1 Sweet Potato, peeled & cubed
1/4 (appx 3/4 lb) Kabocha Squash, peeled & cut into 1 inch chunks
1 thumb-size Ginger chunk, peeled & smashed with cleaver or rolling pin
4 cloves Garlic, peeled & smashed
1 tbsp Salt
pinch of ground Black Pepper
6 cups Water

  1. Blanch chicken pieces with some boiling hot water. Drain & place in stock pot.
  2. Add in all the ingredients and bring water to a boil, then reduce to a simmer. Leave to bubble away, covered, for about 1 hour or until kabocha and sweet potatoes are tender.
  3. If using slow cooker (like I did), first bring water to a boil. It would save time to boil about 8 cups of water and use the extra 2 cups to blanch the chicken pieces. Place all ingredients in slow cooker & add enough water to come to about 1/2 inch from rim. Cover and leave to boil on LOW for 8 hours or HIGH for 4 hours.
  4. Taste for seasoning before serving.


  1. Sounds like a great soup for when you’re under the weather. I love to make broth-y soups in my slow cooker too. 🙂

    • We seem to drink more brothy soups here. Maybe because it’s lighter and fresh tasting whereas rich creamy soups tend to be too rich for our rice/noodle-based meals. Glad you like brothy soups too! One of my favs. Now that I’m coming down with a little throat irritation, I’ll be making some cabbage soup tonight.

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