Comforting Pumpkin (Kabocha Squash) Potage

1. 1

   ["Cut the kabocha squash into 5 mm thick slices.", "Thinly slice the onion.", "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.", "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.)", "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.", "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.", "Serve in a bowl, swirl in heavy cream if you'd like, and enjoy It's also delicious served cold in the summer.", "I recommend this recipe, ""Candied Kabocha Squash"" made with leftover kabocha squash skin"]

* Per serving · 4 servings · Values may vary.

No additional tips available.