This comforting sweet kabocha soup has easy homemade mochi balls, topped with crushed walnuts. It is a perfect Asian style dessert that works for any day!

Prep Time: 10 Min

Kabocha pumpkin Fresh ginger slices Water Oat milk Honey Glutinous rice flour Crushed walnut

cook Time: 30 Min

Ingredients

White Scribbled Underline

Cook the ginger and kabocha together until fork tender.

View More

Cook the kabocha.

Arrow

Puree the cooked kabocha, ginger, oat milk, and honey together using a blender.

View More

Puree until smooth.

Arrow

Mix water and glutinous rice flour. Then roll into to 1-inch mochi balls.

View More

Make the mochi balls.

Arrow

Cook the mochi balls in boiling water (it takes only 2 minutes!)

View More

Cook the mochi.

Arrow

Grab the full recipe  from the link below!

Serve the soup and mochi togetehr with walnut topping.