Kabocha Squash Soup カボチャのスープ
User Reviews
5
Kabocha Squash Soup カボチャのスープ
Description
This recipe starts by peeling and cutting kabocha squash into chunks. Onion, carrot, and bacon pieces are sautéed in butter until caramelized to build flavor. Adding chicken stock, the mixture simmers about 20 minutes until the squash softens. The soup is blended thoroughly to a smooth consistency, then tempered with milk and cream for added richness without overwhelming the pumpkin's natural sweetness. It is removed from heat once warm and served immediately.
The smoky notes from bacon balance the creamy pumpkin, while the onions and carrots provide subtle sweetness. Serving with crusty bread or croutons contributes texture contrast to the velvety soup. This dish suits cooler weather or a starter course.
Using Japanese kabocha pumpkin is recommended for its firm texture and uniquely sweet flavor. Butternut squash can be a substitute but will alter the taste slightly.
Ingredients
- 800 g kabocha seeded and peeled
- 750 ml chicken stock
- 125 ml milk
- 125 ml cooking cream
- 3 lices bacon rashers
- 1 onion large
- carrot half
- 30 g butter
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
- Japanese kabocha pumpkins are preferred for their flavor; if unavailable, butternut squash is an acceptable substitute.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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