Creamy Kabocha Squash Miso Soup with Chicken Dumplings

Hello, momma. 🍂

There is something about a pot of creamy soup simmering on the stove that makes an autumn afternoon feel a little softer. The kitchen smells of ginger and garlic, the squash becomes tender in a rich broth, and dinner is already taken care of in one pot.

This creamy kabocha squash miso soup with chicken dumplings is my kind of cozy seasonal cooking. It brings together sweet winter squash, earthy mushrooms, coconut milk, savory chicken bone broth, and gluten-free chicken dumplings for a hearty meal that feels especially lovely to have ready during the postpartum season.

As a postpartum doula, I’m always thinking about how we can make nourishment more accessible during recovery. Sometimes that means stocking the freezer with individual portions, and sometimes it means having a simple soup recipe that doesn’t require a sink full of dishes. This one is a little bit of both.

Why I Love This Soup for Postpartum Nourishment:

Postpartum recovery asks a lot of the body. You’re healing, sleeping in shorter stretches, feeding a baby, and learning a whole new rhythm of daily life. Having satisfying meals available can make it easier to eat regularly when cooking feels like one more thing on an already-full day.

Chicken bone broth creates the savory base of this soup and contributes protein and amino acids. Protein is important for tissue repair, while the warm broth makes the finished dish especially comforting.

Kabocha squash is one of my favorite ingredients for autumn cooking. It has a naturally sweet, creamy texture and provides fiber, beta-carotene, and other nutrients. As it softens in the broth, it adds body and sweetness to every spoonful.

Coconut milk gives the soup its silky consistency and adds energy and fat, making the broth richer and more satisfying.

Mushrooms and cabbage add different textures, flavor, and a variety of nutrients. I love including vegetables that make a simple soup feel like a complete, generous bowl of food. Jujube dates are so INCREDIBLY healing too!

Ginger and miso bring depth and savory flavor without needing a complicated list of seasonings. Miso is fermented, although cooking it can reduce its live microbial content.

And the chicken dumplings make this soup especially practical. They add substance and turn the broth and vegetables into a hearty meal without needing to prepare a separate main dish.

Truly no single soup can provide everything needed for postpartum recovery, but meals like this can be one comforting part of a broader plan for regular, varied nourishment.

Ingredients for Creamy Kabocha Squash Miso Soup

• ½ medium kabocha squash, deseeded and cubed

• 4 cups chicken bone broth

• 1 can full-fat coconut milk

• 6–8 gluten-free chicken dumplings

• 4–8 ounces mushrooms, sliced

• 2 cups shredded cabbage

• 2 large garlic cloves, minced

• 1-inch piece fresh ginger, grated

• 1 cup pitted jujube dates

• 2 tablespoons white miso paste

• 1 tablespoon coconut aminos

• 1–2 tablespoons olive oil

Choose gluten-free chicken dumplings that are suitable for your dietary needs, and check the labels on your broth, miso, and coconut aminos if you need to avoid specific ingredients.

How to Make It:

1. Start with the ginger and garlic

Warm the olive oil in a large soup pot over medium heat. Add the minced garlic and grated ginger and stir for a minute or two, until fragrant.

2. Make the creamy coconut broth

Add the cubed kabocha squash, chicken bone broth, coconut milk, and coconut aminos. Stir everything together and bring the pot to a gentle simmer.

Let the soup cook for about 15–20 minutes, checking the squash as it softens. Larger pieces may need a little longer.

3. Add the mushrooms, jujube dates and dumplings

Stir in the sliced mushrooms, jujube dates and gluten-free chicken dumplings. Continue simmering according to the dumpling package directions, making sure the dumplings are thoroughly cooked.

4. Add the cabbage

Stir in the shredded cabbage and let it soften in the hot broth. The squash should be tender, the mushrooms cooked, and the dumplings ready to serve.

5. Stir in the miso

Scoop a little warm broth into a small bowl and whisk in the miso paste until smooth. Stir this mixture back into the pot over low heat. Avoid boiling the soup after adding the miso.

Taste the broth and adjust the coconut aminos if needed.

6. Ladle into bowls

Serve warm, making sure each bowl gets a generous helping of squash, mushrooms, cabbage, dumplings, and creamy broth. Making This Soup Part of Your Postpartum Meal Prep

If you’re preparing for a baby, consider making a batch of soup before your due date so you have one less meal to think about during those early weeks. For the best texture, I recommend storing the broth and vegetables separately from the dumplings if you’re making the soup ahead. Dumplings can soften as they sit in liquid, so cooking them fresh when serving can help preserve their texture. Refrigerate leftovers promptly in airtight containers and use within 3–4 days. You can also freeze the soup base in individual portions for convenient meals later. Thaw and reheat thoroughly, then add freshly cooked dumplings if possible. If you’re freezing the soup with the dumplings already added, the texture may change slightly after thawing, but it can still be a convenient option.

A Little Reminder for Your Postpartum Nest:

One of my favorite parts of postpartum planning is helping families look beyond the birth itself and think about the everyday care that comes afterward. Who will make lunch? What can you eat with one hand? Which meals can someone else reheat while you rest with your baby? You don’t need a freezer filled with dozens of elaborate recipes. A few nourishing soups, easy breakfasts, satisfying snacks, and meals you genuinely enjoy can make a meaningful difference in how supported your days feel. Let this be your reminder to prepare for your recovery with the same tenderness you are preparing to give your little one.

Heal. Nourish. Cocoon. 🤎

Megan Limon