Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash potage. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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)
Kabocha Squash Potage is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Kabocha Squash Potage is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to 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
- Take 100 grams Onions
- Make ready 100 grams Carrot
- Make ready 1 bowl Plain cooked rice
- Get 1 tbsp ★Consomme soup stock granules
- Make ready 1 tbsp ★Sugar
- Make ready 1 dash ★Salt
- Make ready 1 dash ★Pepper
- Get 400 ml Milk
- Get 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!
Instructions 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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