Kabocha Pumpkin Potage
Japanese pumpkin is a great deal sweeter than Western pumpkin varieties, and they createthis warming, wholesome favorite. This potage is healthy and tasty, and as easyto make as it is comforting.
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Servings: 2 servings
Calories: 263kcal
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Equipment
Ingredients
Instructions
- Heat butter in large sized sauce pan. Slice onion and cook for about five minutes. It should be softened but not yet caramelized.
- Peel, remove seeds and cube the pumpkin. Slice potato into circles. Add sliced potato and pumpkin to pan. Continue cooking for 7-10 minutes. Stir occasionally till pumpkin and potato become soft.
- Pour stock into pan. Bring to boil. Reduce heat. Simmer stock till vegetables are soft. Puree in food processor. Pour soup back in pan. Add milk and then season as desired with salt and ground pepper.
- Reheat soup. Add milk if necessary to gain preferred consistency. Taste and adjust seasoning as desired. Serve with pumpkin seeds or parsley.
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Notes
The soup is best served immediately, but you can also allow it to sit overnight or for several hours. In addition, you can use coconut milk to give it a creamy texture. You can enjoy this delicious soup right away, or you can store it in the freezer until you're ready to make it again. Here are some tips for preparing a delicious Japanese Pumpkin Potage. After preparing the pumpkin, you can roast it, cut it in half, and serve.
Nutrition
Serving: 2servings | Calories: 263kcal | Carbohydrates: 52g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 1201mg | Potassium: 1790mg | Fiber: 5g | Sugar: 19g | Vitamin A: 29729IU | Vitamin C: 54mg | Calcium: 215mg | Iron: 4mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.