Servings: 8 serves
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!
Ingredients
- 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
- Peel the kabocha and cut it into small chunks.
- Cut the bacon, onion and carrot into small pieces as well.
- In a large pot, heat some butter on low heat then add the onion, carrots, and bacon.
- Cook until the onion has caramelised then add the kabocha.
- Add the chicken stock and cook for about 20 minutes over low heat, occasionally removing the scum on the surface.
- With an electric hand mixer, blend the soup mixture until the kabocha is smooth.
- Add the milk and cream and once they have warmed, remove from the heat.
- Serve with some bread or croutons!
Notes
recommend to use Japanese kabocha pumpkins. If you are unable to find Kabocha pumpkins, I would use butternut pumpkins.
Nutrition
Calories: 414kcal, Carbohydrates: 28g, Protein: 18g, Fat: 25g, Saturated Fat: 10g, Cholesterol: 48mg, Sodium: 22481mg, Potassium: 708mg, Fiber: 1g, Sugar: 19g, Vitamin A: 1715IU, Vitamin C: 14.4mg, Calcium: 234mg, Iron: 1.6mg