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Halloween Pumpkin Potage

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Ingredients
  Kabocha squash 400 Gram (Japanese Pumpkin)
  Butter 1 Tablespoon
  Onion 80 Gram
  Chicken bouillon 200 Milliliter
  Water 200 Milliliter
  Milk 200 Milliliter
  Whipping cream 3 Tablespoon
  Salt & pepper To Taste
  Crackers 1 Small
Directions

GETTING READY
1. Scrape out the seeds from the pumpkin with the help of a spoon.
2. Remove the skin by placing the pumpkin on the cutting board.
3. Cut the pumpkin into medium block sized pieces.
4. Slice the onion and keep them aside.

MAKING
5. Take a big vessel and heat the butter in it.
6. Add the sliced onion to the butter and sauté on medium heat until lightly browned.
7. Add the pumpkin pieces and continue sautéing for 2-3 minutes.
8. Add water to the pumpkin. Crumble the chicken bouillon and add to the pumpkin mixture.
9. Bring the mixture to boil on high heat.
10. Cover the vessel and simmer for 10 minutes on low heat.
11. Turn off the heat when the pumpkin is soft enough to be mashed.
12. Add the milk and mash the pumpkin with a hand blender until creamy and smooth.
13. Turn on the heat and heat the potage while stirring occasionally.

FINALIZING
14. Add the whipping cream, salt and pepper. Mix well and turn off the heat.

SERVING
15. In a serving bowl, pour the potage.
16. Sprinkle pepper and top with crumbled crackers before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Occasion: 
Halloween
Ingredient: 
Pumpkin
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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