Data laws are changing from 25 May 2018. We have updated our Privacy Policy to reflect these changes and be clear on how we use your data. We would love for you to carry on checking out our website if you're happy with this, or you can find out more about our Privacy Policy and Terms & Conditions.
Kabocha Pumpkin Potage

Kabocha Pumpkin Potage

  • Recipe parson20160119 26781 hqf99x Serves 2
Rated by 40 people
Star recipeStar recipeStar recipeStar recipeStar00
 Click to rate this recipe:
A wholesome and warming winter dish made with flavoursome kabocha Japanese pumpkin. Much sweeter than Western varieties of pumpkins, kabocha makes a tasty and healthy potage that’s as comforting to eat as it is easy to make. This is a must-try recipe for cold winter days.

Ingredients

1/2 kabocha japanese pumpkin (roughly 1kg raw)
1/2 onion
1 potato
30g butter
600ml vegetable stock
200ml milk

How To Prepare

  1. Heat the butter in a large saucepan. Slice the onion, then gently cook the onion for 5 minutes until soft but not caramelised. Peel,  deseed and chop the kabocha pumpkin into bite size chunks. Slice the potato into 5mm thick rounds. Add the pumpkin and the sliced potato to the pan and continue to cook for 8-10 minutes, stirring occasionally until the potato and pumpkin are soft.
  2. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer until the vegetables become soft enough to smash with a fork. Then purée with a hand blender or a food processor. Put the soup back into the pan and add the milk and season with salt and pepper. Reheat the soup. Add more milk if needed to reach your preferred consistency.
  3. Taste for seasoning, adjust the amount of salt and pepper. Serve with chopped parsley, croutons or pumpkin seeds. Enjoy warm.

Tips and Information

- If you are unable to find kabocha in your market, you can try and substitute buttercup squash or pumpkin puree if those are available.