Recipe of Speedy Comforting Pumpkin (Kabocha Squash) Potage

Comforting Pumpkin (Kabocha Squash) Potage.

Comforting Pumpkin (Kabocha Squash) Potage

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, comforting pumpkin (kabocha squash) potage. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Comforting Pumpkin (Kabocha Squash) Potage is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Comforting Pumpkin (Kabocha Squash) Potage is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have comforting pumpkin (kabocha squash) potage using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Comforting Pumpkin (Kabocha Squash) Potage:

  1. {Prepare 200 grams of without seeds and skin Pumpkin (Kabocha Squash).
  2. {Prepare 1/2 of Onion.
  3. {Make ready 20 grams of Butter.
  4. {Get 200 ml of Water.
  5. {Get 1 of Consomme soup stock cube or bouillon.
  6. {Prepare 100 ml of Milk.
  7. {Get 50 ml of Heavy cream.
  8. {Prepare 1 dash of Salt and pepper.
  9. {Get 1 of Heavy cream (to finish).

Instructions to make Comforting Pumpkin (Kabocha Squash) Potage:

  1. Cut the kabocha squash into 5 mm thick slices. Thinly slice the onion..
  2. 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..
  3. 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.).
  4. 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..
  5. 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..
  6. Serve in a bowl, swirl in heavy cream if you'd like, and enjoy It's also delicious served cold in the summer..
  7. I recommend this recipe, "Candied Kabocha Squash" made with leftover kabocha squash skin https://cookpad.com/us/recipes/153032-kabocha-squash-sticks-kenpi.

So that’s going to wrap this up with this special food comforting pumpkin (kabocha squash) potage recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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