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.
Japanese Soup 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 bite-size pieces. Saute onion slices with butter in a medium pot until soften. Add kabocha and saute together. Pour water and add chicken bouillon powder in the pot. Simmer on low heat for 20 minutes, or until soften. Add milk and stir the soup, mashing kabocha. Season with salt and pepper.*Makes 4 servings
