Japanese Pumpkin Soup (Kabocha Soup)

Recipe by Molly53
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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