A wholesome and warming winter dish made with flavoursome kabocha Japanese pumpkin. Much sweeter than Western varieties of pumpkins, kabocha makes a tasty and healthy potage that’s as comforting to eat as it is easy to make. This is a must-try recipe for cold winter days.
If you are unable to find kabocha in your market, you can try and substitute buttercup squash or pumpkin puree
- Peel, deseed and chop the kabocha pumpkin into bite size chunks.
- Slice the potato into 5mm thick rounds.
- Heat the butter in a large saucepan. Slice the onion, then gently cook the onion for 5 minutes until soft but not caramelised.
- Add the pumpkin and the sliced potato to the pan and continue to cook for 8-10 minutes, stirring occasionally until the potato and pumpkin are soft.
- Pour the stock into the pan and bring to the boil. Turn the heat down and simmer until the vegetables become soft enough to smash with a fork.
- Then purée with a hand blender or a food processor.
- Put the soup back into the pan and add the milk and season with salt and pepper. Reheat the soup. Add more milk if needed to reach your preferred consistency.
- Taste for seasoning, adjust the amount of salt and pepper. Serve with chopped parsley, croutons or pumpkin seeds. Enjoy warm.
Photo: Japan Centre
Hints & Tips