Kabocha Soy Milk Soup (Pottage)
Kabocha Soy Milk Soup (Pottage)

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, kabocha soy milk soup (pottage). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Kabocha Soy Milk Soup (Pottage) is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Kabocha Soy Milk Soup (Pottage) is something that I have loved my whole life.

Have you ever wondered how to make your soups thicker? There's multiple ways that you can do that but in this video I wanna share with you two delicious and. Delicious Kabocha Squash Soup with just a few simple ingredients. Enjoy this rich and creamy soup by dipping with your favorite bread.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kabocha soy milk soup (pottage) using 9 ingredients and 8 steps. Here is how you cook it.

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The ingredients needed to make Kabocha Soy Milk Soup (Pottage):
  1. Make ready 250 grams Kabocha squash
  2. Prepare 1/2 to 1 Onion
  3. Get 20 grams Butter
  4. Get 3 tbsp Plain flour
  5. Prepare 500 ml Water
  6. Get 1 Soup stock cube
  7. Get 300 ml Non-flavored soy milk (or milk)
  8. Make ready 1/2 tsp Salt
  9. Make ready 1 Black pepper

Thai-inspired silky kabocha squash soup with chicken broth is seasoned with red curry paste, ginger root, and coconut milk. Asian Kabocha Soup. this link is to an external site that may or may not meet accessibility guidelines. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Delicious, rich, and silky smooth kabocha pumpkin soup with soy milk and miso paste.

Instructions to make Kabocha Soy Milk Soup (Pottage):
  1. If you plan to remove the skin of the kabocha, use about 350 g. If leaving the skin on, use about 300 g.
  2. Put the butter in a pot and stir-fry the thinly-sliced kabocha and onions. If you stir-fry them, the sweetness will come out.
  3. Add the flour and continue to stir-fry until no longer powdery. Add the water and soup stock cube. Continue to cook while being careful not to let it burn.
  4. Cover with a lid and simmer for 5~10 minutes until soft. This will make it creamy.
  5. Once cooled, put into a blender and mix.
  6. Return to the pot, add the soy milk and salt.
  7. Pour the soup into bowls, sprinkle with black pepper, and garnish with parsley. ※ This time, i garnished with pan-fried kabocha.
  8. [Note:] If adding soy milk, don't let it come to a boil or it will become lumpy.

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Delicious, rich, and silky smooth kabocha pumpkin soup with soy milk and miso paste. Try it with some chewy glutinous rice dumplings, or even some crusty baguette. A lovely pumpkin soup posted in response to a recipe request from an online source. Return to the pan and add milk.

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