Kabocha Pumpkin Soup Recipe

Kabocha (Japanese pumpkin) is often used in Japanese cooking. It has some sweetness. It's a good soup to make in fall and winter. It keeps you warm. Kabocha skin is really hard, so cook lightly in microwave before slicing it.
Kabocha Recipes

Japanese Soup Recipes

Ingredients:

• 1 lb kabocha pumpkin, seeds removed
• 1/2 onion, thinly sliced
• 1 Tbsp butter
• 2 tsp chicken bouillon powder
• 2 cups water
• 1 2/3 cup milk
• salt and pepper to season

Preparation:

Place kabocha in a plate and heat in microwave for a minute. Cut kabocha into small pieces. Saute onion slices with butter in a medium pan until softened. Add kabocha and saute together. Pour water and add chicken bouillon powder in the pan. Simmer on low heat for about 20 minutes, or until kabocha is softened. Blend the mixture in blender and put it back in the pan. Add milk and bring to a boil, stirring the soup. Stop the heat and season with salt and pepper.
*Makes 4 servings

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