Parsley or something else for garnish (the picture shows pan-fried kabocha)
If you plan to remove the skin of the kabocha, use about 350 g. If leaving the skin on, use about 300 g.
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.
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.
Cover with a lid and simmer for 5~10 minutes until soft. This will make it creamy.
Once cooled, put into a blender and mix.
Return to the pot, add the soy milk and salt.
Pour the soup into bowls, sprinkle with black pepper, and garnish with parsley. ※ This time, i garnished with pan-fried kabocha.
[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
○ Leave the skin on or remove it as you like. ○ You can use 1/2 of an onion, but if you use a whole onion, it will be thicker and sweeter. ○ If you don't have enough kabocha, you can make up the difference with carrots. ○ It's also good without onions, but it's more delicious with them!