Japanese Pumpkin Soup (Kabocha Soup)

1. 1

   Cut pumpkin into large blocks and remove seeds.

2. 2

   Place pumpkin on a plate and heat in microwave for one minute.

3. 3

   Slice pumpkin thinly.

4. 4

   Heat butter in saute pan and cook onion slices until softened (not brown).

5. 5

   Add pumpkin slices to the pan and saute.

6. 6

   Add chicken bouillon and water and simmer vegetables until softened.

7. 7

   When cooked, whirl the vegetables and broth in a blender or food processor until smooth.

8. 8

   Return to the pan and add milk.

9. 9

   Heat the soup over low heat.

10. 10

    Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.