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Rice Cooker Kabocha Potage

Rice Cooker Kabocha Potage

Just put all the ingredients in your rice cooker, and then blend in the mixer. It's made in the same ways as "Vichyssoise in a Rice Cooker" Recipe ID: 1164678.

Ingredients: 6-8 bowls' worth

☆ Kabocha squash
500 g
☆ Onion
1/2 large
☆ Water
400 ml
☆ Butter
15 g
☆ Soup stock cube
3 teaspoons (1.5 cubes)
Salt and pepper
a small amount
Milk
400 ml
Heavy cream
100 ml
Parsley
to garnish
Black pepper
to taste
Croutons (Recipe ID: 827798)
to your liking

Steps

1. Wash the kabocha with the skin still on and remove the seeds. Dice it into 2 cm pieces, and separate from the skin. Slice the pieces in half to make them even smaller. (See Step 6)
2. Slice the onion. Put the ingredients marked ☆, the onion and kabocha in a rice cooker, and cook as normal.
3. When it's finished, blend in a mixer while still warm. Transfer to a container, add milk and heavy cream, and mix.
4. Season with salt and pepper, and leave in the fridge until well-chilled or serve warm.
5. If you like, top with heavy cream, parsley, croutons or black pepper for decoration.
6. When removing the skin, put the side that had the seeds in face down. The kabocha may slip, so be very careful.
7. You can use the skin in another recipe, even when cut thickly. (Recipe ID:1564979)
8. Note: If the kabocha has a high water content, reduce the amount of water you use in the rice cooker, and adjust the consistency at the end by adding milk.

Story Behind this Recipe

I needed to use up a lot of kabocha my gran gave me. It's hot in the kitchen, and I didn't want to cook over a stove, so I used my rice cooker instead.