Kabocha Soy Milk Soup (Pottage)

Kabocha Soy Milk Soup (Pottage)

You can also make this with regular milk, but soy milk makes it better!

Ingredients: 2~4 servings

Kabocha squash
about 250 g
1/2 to 1
20 g
Plain flour
3 tablespoons
500 ml
Soup stock cube
Non-flavored soy milk (or milk)
300 ml
1/2 teaspoon
Black pepper
to taste
Parsley or something else for garnish (the picture shows pan-fried kabocha)


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.

Story Behind this Recipe

Carrots and soy milk make a great pottage, so I tried making it with kabocha.

■ Carrot and soy milk soup (pottage) Recipe ID: 2254836