How to Roast & Make Kabocha Porridge

TheSquishyMonster's picture

Nov. 18, 2013

Turn this popular Asian winter squash into one of the most golden, velvety soups ever.

Ingredients

Kabocha pumpkin 4 Pound
Sweet rice 1/2 Cup (8 tbs)
Water 4 Cup (64 tbs) , divided (2 1/2 cup
Agave 2 Tablespoon
Maple syrup 2 Tablespoon (or brown sugar, sugar)
Salt To Taste

Directions

GETTING READY

1. Chop up the kabocha and roast at 350 for about an hour.

2. Meanwhile, soak the rice in water and set aside for that hour as well.

MAKING

3. In a blender, grind the rice with 1 cup of water as finely as possible. Set aside.

4. Blend in all the roasted kabocha with remaining water. Mix rice and puree together.

5. In a large pot, pour in the kabocha and rice mixture.

6. Add in the agave and maple syrup. Stir well and simmer covered for 30 minutes.

7. Season with salt and mix well.

SERVING

8. Ladle the soup in a serving bowl and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 98Calories from Fat 2

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 56 mg2.33%

Total Carbohydrates 24 g8%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet