Kabocha Squash Soup カボチャのスープ
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5.0
15 reviews
Excellent
Kabocha Squash Soup カボチャのスープ
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Japanese pumpkins, called “kabocha”, have a semi-sweet flavour like a combination of chestnuts and sweet potato, which makes this Japanese pumpkin soup so delicious!
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Ingredients
- 800 g kabocha seeded and peeled
- 750 ml of chicken stock
- 125 ml milk
- 125 ml cooking cream
- 3 slices of bacon rashers
- 1 large onion
- Half a carrot
- 30 g butter
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Instructions
- Peel the kabocha and cut it into small chunks.
- Cut the bacon, onion and carrot into small pieces as well.
- In a large pot, heat some butter on low heat then add the onion, carrots, and bacon.
- Cook until the onion has caramelised then add the kabocha.
- Add the chicken stock and cook for about 20 minutes over low heat, occasionally removing the scum on the surface.
- With an electric hand mixer, blend the soup mixture until the kabocha is smooth.
- Add the milk and cream and once they have warmed, remove from the heat.
- Serve with some bread or croutons!
Notes
- recommend to use Japanese kabocha pumpkins. If you are unable to find Kabocha pumpkins, I would use butternut pumpkins.
Nutrition Information
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Calories
414kcal
(21%)
Carbohydrates
28g
(9%)
Protein
18g
(36%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Cholesterol
48mg
(16%)
Sodium
22481mg
(937%)
Potassium
708mg
(20%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
1715IU
(34%)
Vitamin C
14.4mg
(16%)
Calcium
234mg
(23%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 8serves
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 22481mg | 937% |
| Potassium | 708mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1715IU | 34% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 234mg | 23% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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