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Pumpkin Potage (Creamy Kabocha Soup)
Serves 3 · About 30 min
A soup of soft-cooked kabocha squash, mashed and thinned with milk. No blender needed.
① Soften the kabocha a little in the microwave and cut it→② Fry the onion in butter→③ Simmer the kabocha→④ Mash→⑤ Thin with milk and heat
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Vegetables
Dairy
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How to make it
1
Soften the kabocha a little and cut it
- Scrape out the seeds and stringy pulp (the soft part in the middle) of the kabocha with a spoon
- Put it on a microwave-safe plate, cover with plastic wrap, and heat in a 600 W microwave for 2 min
- When it's cooled a little, slice off the skin with a knife and cut into thin slices 5 mm thick
- Peel the onion and slice thinly
How to tell it's doneOnly the yellow part of the kabocha is left, cut into thin slices.
Be carefulKabocha is hard and the knife slips easily. Put it flat side down and keep your holding hand away from the blade. Don't force it.
Be carefulThe kabocha is hot out of the microwave. Hold it with oven mitts or a cloth.
2
Fry the onion in butter
- Put 10 g butter in a pot and melt over medium-low heat
- Add the onion and cook for 3 minutes, stirring with a spatula
How to tell it's doneThe onion is see-through and soft. Don't let it brown.
Be carefulButter burns black fast over high heat. Don't turn the heat up.
3
Simmer the kabocha
- Add the kabocha, 200 ml water and 1 tsp consomme granules and turn to medium heat
- When it boils, turn to low heat, cover, and simmer 8–10 min
How to tell it's doneWhen you press the kabocha with a spatula, it falls apart easily.
Be carefulA lot of steam comes out at once when you open the lid. Open it from the far side.
4
Mash
- Turn off the heat and mash the kabocha in the pot with a potato masher or fork
- Tilt the pot a little and press it against the bottom, mashing until there are no lumps
How to tell it's doneThere are no lumps, and it's a thick paste.
Be carefulIt's very hot inside. Mash slowly so splatters don't burn you. Hold the pot handle with a cloth.
5
Thin with milk and heat
- Add 300 ml milk in 3 parts. Mix well each time
- Put over low heat and warm for 3–4 min, stirring from the bottom now and then. Add 2 tbsp heavy cream if you have it
- Don't let it boil hard. It's OK when small bubbles appear at the edges
- Add a pinch of salt and a pinch of pepper and taste. If it's bland, add another pinch of salt
ReadySmall bubbles are popping up around the edges, and it's steaming. When you scoop it with a spoon, it drips off thickly.
Be carefulIf milk boils, it can boil over or form a skin on top. The bottom also burns easily, so keep it on low heat.
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🔪 Cutting & cooking tips
If it didn't work out
It's still lumpyThe kabocha wasn't cooked enough. If you haven't added the milk yet, cover and simmer over low heat for 3 min, then mash again. For a smoother soup, put it in a strainer and press it through with the back of a spoon.
It's too thickThe piece of kabocha was big. Add milk 2 tbsp at a time, and reheat over low heat.
It's watery / blandNot enough kabocha, or too much water. Simmer over low heat for 2–3 min, stirring, to thicken it.
It's not very sweetEach kabocha has a different sweetness. Try adding a pinch of sugar.
A skin formed on top / the bottom burnedThe heat was too high. Remove the skin with a spoon. Don't scrape the burned part; pour only the top into bowls. Next time, keep it on low heat and stir from the bottom.
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