Pumpkin Potage

1. 1

   Remove the kabocha squash's skin and seeds and cut into small pieces so that it will be easy to soften.

2. 2

   Slice the onion.

3. 3

   Add the water to the kabocha squash and simmer until soft.

4. 4

   Heat the butter in a frying pan and saute the onions until translucent.

5. 5

   Add the onion to the kabocha squash and simmer for about 5 minutes.

6. 6

   Turn off the heat.

7. 7

   Add the milk to Step 4 and blend in a blender.

8. 8

   Return Step 5 to the pot.

9. 9

   Add the soup stock cube and salt and heat for 2~3 minutes.

10. 10

    Turn off the heat, add the heavy cream, mix, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.