Kabocha Potage

Kabocha Potage

You can drink this light-tasting soup right to the end without getting sick of it. It's nice chilled, too.

Ingredients: 4-5 servings

Kabocha squash
1/4 (400 g )
Soup stock cube
1 scant teaspoon
200 ml
300 ml


1. Thinly slice the onion. Remove the seeds and pith from the kabocha and peel. Cut it into pieces.
2. Fry the onions in vegetable oil until wilted. Mind you don't burn them!
3. Add the water, soup stock and kabocha, cover with a lid and simmer.
4. After around 15 minutes, when the vegetables have softened, blend (or whisk) until smooth.
5. Add the milk and heat it up. Season with salt and pepper, and a little sugar if you like.

Story Behind this Recipe

I don't like the strong taste of soup stock. I wanted to make a soup in which I could enjoy the natural flavour of kabocha, so I came up with this.