Comforting Pumpkin (Kabocha Squash) Potage

Comforting Pumpkin (Kabocha Squash) Potage

This is a staple kabocha (pumpkin) potage, and as expected, homemade is delicious! This is a comforting soup with the mild and sweet taste of pumpkin It's tasty served hot or cold.

Ingredients: 2 ~ 3 servings

Pumpkin (Kabocha Squash)
200 g without seeds and skin
20 g
200 ml
Consomme soup stock cube or bouillon
100 ml
Heavy cream
50 ml
Salt and pepper
a small amount
Heavy cream (to finish)
as needed


1. Cut the kabocha squash into 5 mm thick slices. Thinly slice the onion.
2. Add the butter in a frying pan, and turn on the heat. Add the kabocha squash and onion, and stir-fry over medium heat for 2 ~ 3 minutes without burning.
3. When the onion becomes transparent, soft, and wilted, add the water and consomme. Bring to a boil, cover with a lid, and simmer for about 10 minutes over low heat. (until the kabocha squash is about to fall apart.)
4. Let Step 3 cool then puree in a food processor or a blender. Strain through a fine mesh sieve, and transfer to a small pot.
5. Put the pot with the Step 4 puree over the heat, and add the milk and heavy cream little by little. Adjust the taste with salt and pepper, bring to a boil, and your done.
6. Serve in a bowl, swirl in heavy cream if you'd like, and enjoy It's also delicious served cold in the summer.
7. I recommend this recipe, "Candied Kabocha Squash" made with leftover kabocha squash skin (Recipe ID: 1234445)

Story Behind this Recipe

A whole kabocha squash was given to us as a gift. I made a kabocha squash potage because my husband requested it.
This is a staple soup, and of course it's delicious.