Japanese Pumpkin Soup July 8, 2008
My mom had a Japanese pumpkin (Kabocha) and she wanted soup out of it. So I found a recipe online and adapted it to what we had on hand. It was pretty delicious. Sorry, the picture of the soup was not good enough to post. I was too busy enjoying it.
Ingredients:
- Medium sized Japanese pumpkin
- 1 onion, sliced
- 1 1/2 cup chicken stock
- 1/2 cup evaporated milk (milk works too)
- 1 Tbsp butter
- Salt and Pepper
- Water to boil the pumpkin
Directions:
- 1. Cut pumpkin into large chunks and remove seeds.2. Bring enough water to cover the pumpkin to a boil and briefly cook the pumpkin until softened, about ten minutes. Discard water and peel pumpkin. Cut into smaller chunks.
3. In a pot, saute onions in butter. Add pumpkin chunks and chicken stock. Bring to a boil.
4. Carefully pour soup into a blender and blend until smooth. Small batches are easier to handle. You can also use a hand held immersion blender. You may blend all the soup or blend only part of the soup to get a chunkier consistency.
5. Return soup to pot and add milk. Season with salt and pepper to taste. Bring to a boil again.
6. Enjoy!
