Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, comforting pumpkin (kabocha squash) potage. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Comforting Pumpkin (Kabocha Squash) Potage is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Comforting Pumpkin (Kabocha Squash) Potage is something which I’ve loved my whole life.
We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. This sweet, creamy and delicious recipe is an all time favorite dish for. Much sweeter than Western varieties of pumpkins, kabocha makes a tasty and healthy potage that's as comforting to eat as it is easy to make. This is a must-try recipe for cold winter days.
To begin with this recipe, we have to first prepare a few components. You can cook comforting pumpkin (kabocha squash) potage using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Comforting Pumpkin (Kabocha Squash) Potage:
- Get 200 grams without seeds and skin Pumpkin (Kabocha Squash)
- Make ready 1/2 Onion
- Make ready 20 grams Butter
- Make ready 200 ml Water
- Get 1 Consomme soup stock cube or bouillon
- Make ready 100 ml Milk
- Get 50 ml Heavy cream
- Take 1 dash Salt and pepper
- Get 1 Heavy cream (to finish)
Homepage > Recipes > Soup Recipes > Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash). Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North. Much sweeter than Western varieties of pumpkins, kabocha makes a tasty and healthy potage that's as comforting to eat as it is easy to make. - If you are unable to find kabocha in your market, you can try and substitute buttercup squash or pumpkin puree if those are available.
Steps to make Comforting Pumpkin (Kabocha Squash) Potage:
- Cut the kabocha squash into 5 mm thick slices. Thinly slice the onion.
- Add the butter in a frying pan, and turn on the heat. Add the kabocha squash and onion, and stir-fry over medium heat for 2 ~ 3 minutes without burning.
- When the onion becomes transparent, soft, and wilted, add the water and consomme. Bring to a boil, cover with a lid, and simmer for about 10 minutes over low heat. (until the kabocha squash is about to fall apart.)
- Let Step 3 cool then puree in a food processor or a blender. Strain through a fine mesh sieve, and transfer to a small pot.
- Put the pot with the Step 4 puree over the heat, and add the milk and heavy cream little by little. Adjust the taste with salt and pepper, bring to a boil, and your done.
- Serve in a bowl, swirl in heavy cream if you'd like, and enjoy It's also delicious served cold in the summer.
- I recommend this recipe, "Candied Kabocha Squash" made with leftover kabocha squash skin - - https://cookpad.com/us/recipes/153032-kabocha-squash-sticks-kenpi
It is also called kabocha squash or Japanese pumpkin in North. Much sweeter than Western varieties of pumpkins, kabocha makes a tasty and healthy potage that's as comforting to eat as it is easy to make. - If you are unable to find kabocha in your market, you can try and substitute buttercup squash or pumpkin puree if those are available. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. This versatile winter squash will soon become your Kabocha squash has endless savory and sweet applications and takes well to a plethora of cooking methods. Try swapping it into recipes that.
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