Prep 10 mins
Cook 25 mins
A lovely pumpkin soup posted in response to a recipe request from an online source.
- 1 lb japanese kabocha squash
- 1 small onion, thinly sliced
- 3⁄4 cup milk
- 2 chicken bouillon cubes
- 2 1⁄3 cups water
- 1 tablespoon butter
- salt and pepper (to season)
- Cut pumpkin into large blocks and remove seeds.
- Place pumpkin on a plate and heat in microwave for one minute.
- Slice pumpkin thinly.
- Heat butter in saute pan and cook onion slices until softened (not brown).
- Add pumpkin slices to the pan and saute.
- Add chicken bouillon and water and simmer vegetables until softened.
- When cooked, whirl the vegetables and broth in a blender or food processor until smooth.
- Return to the pan and add milk.
- Heat the soup over low heat.
- Season with salt and pepper to taste.
So smooth and yummy! I used chicken stock instead of bouillon and soy milk instead of cow. My husband LOVED this! We'd received a kabocha in our CSA box and this was a perfect use for it.
YUMMY. Thanks Molly53 for posting this delicious recipe. I've made this so many times. My family and friends love it. I wash the outside of a whole kabocha and microwave it (about 5-6 minutes for a 2.5 lb kabocha) before cutting and cleaning to make the job easier. I left the skin on the Kabocha because I wanted the vitamins from the skin. However, that made the soup come out green instead of orange. But it tasted great so I would not leave it out next time. However, I add a little about 1/2 teaspoon of ground cinnamon to it to enhance the sweetness of the pumpkin as well as the fragrance of the soup. Excellent recipe, it's a keeper and a repeater. Sometimes I omit the milk and just add about 1/2 cup of heavy cream and heat up before serving.
This was yummy. very thick. I don't use bouillon, so I used chicken stock. My kabocha was 4 pounds so I used 2 onions, 2 TBS butter and 4 cups stock. Super yummy. Thanks