Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, kabocha squash potage. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kabocha Squash Potage is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Kabocha Squash Potage is something that I’ve loved my entire life.
Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash) Today I'm making delicious KABOCHA PUMPKIN (SQUASH) POTAGE (SOUP). カボチャのポタージュ 단호박 포타주 Kabocha potage is a gentle, mildly sweet, and savory soup. Kabocha squash is a winter squash with a flavor that's a cross between butternut squash and Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash)
To begin with this particular recipe, we must first prepare a few components. You can cook kabocha squash potage using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Potage:
- Take 400 grams Kabocha squash
- Make ready 100 grams Onions
- Make ready 100 grams Carrot
- Get 1 bowl Plain cooked rice
- Prepare 1 tbsp ★Consomme soup stock granules
- Make ready 1 tbsp ★Sugar
- Take 1 dash ★Salt
- Take 1 dash ★Pepper
- Take 400 ml Milk
- Prepare 200 ml Heavy cream
Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh. The flavor is similar to other winter squash, like butternut squash, but sweeter. It's delicious and nutritious when prepared this simple way!
Steps to make Kabocha Squash Potage:
- Chop the vegetables into pieces to easily cook through. Remove the rind of the kabocha squash.
- Pour enough water to cover the vegetables in a pot, and simmer well until soft.
- When they become soft, add the ★ seasonings, and bring to a boil, then turn off the heat. 2 ~ 3 cm of water from the bottom of the pot is enough.
- Add cooked rice into the simmered vegetables, and put them in a blender or a juicer to smooth out the mixture. The rice thickens the soup.
- If you don't have enough liquid, the juicer won't work. So add milk and turn it on. When it becomes thick and smooth, return to the pot.
- It's now thick and smooth.
- If you are using a blender, add milk at this point, and turn the heat back on (low). If you are using a juicer, after transferring the mixture to the pot, turn the heat back on.
- Turn off the heat just before starting to boil. Pour heavy cream to finish.
- Done.
Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin). A wholesome and warming winter dish made with flavoursome kabocha Japanese pumpkin. Much sweeter than Western varieties of pumpkins, kabocha makes a tasty and healthy potage that's as. Kabocha squash can be eaten like any other winter squash. You can cook it firm and cut it into cubes or you can cook it until it is so soft and tender that you can mash it.
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