Japanese Pumpkin Soup (Kabocha Soup)
Ready In: 35 mins
Serves: 4
Ingredients
- 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)
Directions
- 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.
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