Rice Cooker Kabocha Potage Recipe

Name: Rice Cooker Kabocha Potage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Wash the kabocha with the skin still on and remove the seeds.
2
Dice it into 2 cm pieces, and separate from the skin.
3
Slice the pieces in half to make them even smaller.
4
(See Step 6)
5
Slice the onion.
6
Put the ingredients marked , the onion and kabocha in a rice cooker, and cook as normal.
7
When it's finished, blend in a mixer while still warm.
8
Transfer to a container, add milk and heavy cream, and mix.
9
Season with salt and pepper, and leave in the fridge until well-chilled or serve warm.
10
If you like, top with heavy cream, parsley, croutons or black pepper for decoration.
11
When removing the skin, put the side that had the seeds in face down.
12
The kabocha may slip, so be very careful.
13
You can use the skin in another recipe, even when cut thickly.
14
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.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 grams Kabocha squash, 1/2 large Onion, 400 ml Water, 15 grams Butter, and more.

Yes, Rice Cooker Kabocha Potage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Cooker Kabocha Potage

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