Difference between revisions of "Kabocha Soup"
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== Description == | == Description == | ||
Japanese pumpkin soup. A lovely [[pumpkin]] soup posted in response to a recipe request from an online source. | Japanese pumpkin soup. A lovely [[pumpkin]] soup posted in response to a recipe request from an online source. | ||
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* [[salt]] and [[pepper]] (to season) | * [[salt]] and [[pepper]] (to season) | ||
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# Cut [[pumpkin]] into large blocks and remove seeds. | # Cut [[pumpkin]] into large blocks and remove seeds. | ||
# Place [[pumpkin]] on a plate and heat in microwave for one minute. | # Place [[pumpkin]] on a plate and heat in microwave for one minute. | ||
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# Season with [[salt]] and [[pepper]] to taste. | # Season with [[salt]] and [[pepper]] to taste. | ||
| − | [[Category:Japanese | + | [[Category:Japanese cuisine]] |
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[[Category:Kabocha squash Recipes]] | [[Category:Kabocha squash Recipes]] | ||
Latest revision as of 13:53, 15 July 2012
Description
Japanese pumpkin soup. A lovely pumpkin soup posted in response to a recipe request from an online source.
File:Japanese Pumpkin Soup (Kabocha Soup).jpg
Japanese Pumpkin Soup (Kabocha Soup)
Ingredients
- 1 lb Japanese kabocha squash
- 1 small onion, thinly sliced
- ¾ cup milk
- 2 chicken bouillon cubes
- 2⅓ cups water
- 1 tablespoon butter
- salt and pepper (to season)
Procedures
- 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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