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Categories:Viewed: 59 - Published at: 8 years ago
Ingredients
- 500 grams Kabocha squash
- 1/2 large Onion
- 400 ml Water
- 15 grams Butter
- 3 tsp Soup stock cube
- 1 dash Salt and pepper
- 400 ml Milk
- 100 ml Heavy cream
- 1 to garnish Parsley
- 1 Black pepper
- 1 Croutons
Method
- Wash the kabocha with the skin still on and remove the seeds.
- Dice it into 2 cm pieces, and separate from the skin.
- Slice the pieces in half to make them even smaller.
- (See Step 6)
- Slice the onion.
- Put the ingredients marked , the onion and kabocha in a rice cooker, and cook as normal.
- When it's finished, blend in a mixer while still warm.
- Transfer to a container, add milk and heavy cream, and mix.
- Season with salt and pepper, and leave in the fridge until well-chilled or serve warm.
- If you like, top with heavy cream, parsley, croutons or black pepper for decoration.
- When removing the skin, put the side that had the seeds in face down.
- The kabocha may slip, so be very careful.
- You can use the skin in another recipe, even when cut thickly.
- Note: If the kabocha has a high water content, reduce the amount of water you use in the rice cooker, and adjust the consistency at the end by adding milk.
