Kabocha Squash Soup カボチャのスープ
Japanese pumpkins, called “kabocha”, have a semi-sweet flavour like a combination of chestnuts and sweet potato, which makes this Japanese pumpkin soup so delicious!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 800 g Kabocha (seeded and peeled)
- 750 ml of chicken stock
- 125 ml milk
- 125 ml cooking cream
- 3 slices of bacon rashers
- 1 large onion
- Half a carrot
- 30 g butter
Instructions
- 1
Peel the kabocha and cut it into small chunks.
- 2
Cut the bacon, onion and carrot into small pieces as well.
- 3
In a large pot, heat some butter on low heat then add the onion, carrots, and bacon.
- 4
Cook until the onion has caramelised then add the kabocha.
- 5
Add the chicken stock and cook for about 20 minutes over low heat, occasionally removing the scum on the surface.
- 6
With an electric hand mixer, blend the soup mixture until the kabocha is smooth.
- 7
Add the milk and cream and once they have warmed, remove from the heat.
- 8
Serve with some bread or croutons!