Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, rich kabocha squash potage soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Rich Kabocha Squash Potage Soup is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Rich Kabocha Squash Potage Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.
Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash) Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe. As our food culture becomes increasingly homogenized through the efforts of agribusiness to consolidate and maximize profits, we become less and less. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook rich kabocha squash potage soup using 13 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Rich Kabocha Squash Potage Soup:
- Get Soup
- Prepare 1/2 *700 g (24.69 oz) Kabocha squash or Butternut squash
- Take 1 *200 g (7.05 oz) Onion
- Get 1 *100 g (3.52 oz) Potato
- Get 500 ml (16.90 fl oz) Water
- Prepare 500 ml (16.90 fl oz) Milk / Unsweetened soy milk
- Get 100 ml (3.38 fl oz) Heavy cream
- Make ready 2 tsp Butter
- Prepare 1 Broth cube
- Prepare 1.5 tbsp Honey
- Prepare to taste Fine salt & pepper
- Take Toppings
- Make ready to taste Heavy cream
Japanese simply call it Kabocha (南瓜、かぼちゃ、カボチャ) and the word kabocha refers to all kinds of pumpkins in. Rich, flavorful, and velvety smooth, Kabocha Soup (かぼちゃスープ) is a modern favorite in Japan that's often eaten for breakfast along with some Kabocha Soup, which is also known as Kabocha Potage (かぼちゃポタージュ) in Japan, is a thick creamy soup that's made from Kabocha squash. Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts.
Steps to make Rich Kabocha Squash Potage Soup:
- Wrap squash and heat by microvawe. 600W for 10 mins. (Until the whole squash softens to scoop.)
- Cool it down for a while.
- Peel potato, chop and soak in water to remove scum. (Approximately 5 mins)
- Peel onion and slice thinly.
- Stir-fry potato and onion with butter.
- Add salt & pepper and then stir-fry again.
- Add water and stew.
- Put in broth cube and melt.
- Remove squash seeds with a spoon.
- Take squash fruit out and add it to the soup concentrate.
- Add honey and mix.
- Stop the heat, agitate the soup concentrate with a blender.
- Add milk (unsweetened soy milk), heavy cream and mix well.
- Heat it again for a while and done!
- Pour the soup into a bowl and drop some heavy cream. Or sprinkle parsley or croutons for better presentation!
- ☆ My recipe has been featured in Cookpad USA's ebook ☆
- Also good! "Corn & Sweet Potato Rich Cold Potage Soup (Recipe ID : 13282233)" & "Vichyssoise Potato & Onion Cold Cream Soup (Recipe ID : 13563864)"
Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts. It's also quite similar to acorn squash, but much sweeter. An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. What makes an even better soup than ordinary pumpkin?
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