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Comforting Pumpkin (Kabocha Squash) Potage
Comforting Pumpkin (Kabocha Squash) Potage

Before you jump to Comforting Pumpkin (Kabocha Squash) Potage recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

For the most part, people have been trained to think that “comfort” foods are terrible for the body and need to be avoided. Often, if your comfort food is a sugary food or some other junk food, this is true. At times, comfort foods can be very healthy and good for us to consume. A number of foods really do improve your mood when you consume them. If you seem to feel a little bit down and need a happiness pick me up, try a couple of these.

Some grains are actually wonderful for driving away bad moods. Millet, quinoa, barley, etc are excellent at helping you be happier. These grains can help you feel full for longer also, helping you feel better. Feeling famished can be a real downer! The reason these grains are so great for your mood is that they are easy for your stomach to digest. These foods are easier to digest than others which helps kick start a rise in your sugar levels which in turn takes your mood to a happier place.

As you can see, you don’t need to consume all that junk food when you want to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to comforting pumpkin (kabocha squash) potage recipe. You can have comforting pumpkin (kabocha squash) potage using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Comforting Pumpkin (Kabocha Squash) Potage:
  1. Prepare 200 grams without seeds and skin Pumpkin (Kabocha Squash)
  2. You need 1/2 Onion
  3. Take 20 grams Butter
  4. Take 200 ml Water
  5. Take 1 Consomme soup stock cube or bouillon
  6. Take 100 ml Milk
  7. Get 50 ml Heavy cream
  8. You need 1 dash Salt and pepper
  9. Take 1 Heavy cream (to finish)
Instructions to make Comforting Pumpkin (Kabocha Squash) Potage:
  1. Cut the kabocha squash into 5 mm thick slices. Thinly slice the onion.
  2. Add the butter in a frying pan, and turn on the heat. Add the kabocha squash and onion, and stir-fry over medium heat for 2 ~ 3 minutes without burning.
  3. When the onion becomes transparent, soft, and wilted, add the water and consomme. Bring to a boil, cover with a lid, and simmer for about 10 minutes over low heat. (until the kabocha squash is about to fall apart.)
  4. Let Step 3 cool then puree in a food processor or a blender. Strain through a fine mesh sieve, and transfer to a small pot.
  5. Put the pot with the Step 4 puree over the heat, and add the milk and heavy cream little by little. Adjust the taste with salt and pepper, bring to a boil, and your done.
  6. Serve in a bowl, swirl in heavy cream if you'd like, and enjoy It's also delicious served cold in the summer.
  7. I recommend this recipe, "Candied Kabocha Squash" made with leftover kabocha squash skin - - https://cookpad.com/us/recipes/153032-kabocha-squash-sticks-kenpi

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