Kabocha Soup
Kabocha Soup Recipe - Japanese Cuisine
Introduction
Kabocha soup is a delicious and creamy soup made from Japanese kabocha squash, onions, milk, and chicken bouillon. This soup is perfect for a cozy night in or as a starter for a dinner party.
History
Kabocha soup originated in Japan, where kabocha squash is a popular ingredient in many dishes. The creamy texture of the squash lends itself well to soups, making kabocha soup a comforting and flavorful dish.
Ingredients
- 1 lb (454 g) Japanese kabocha squash
- 1 small onion, thinly sliced
- 0.75 cup milk
- 2 chicken bouillon cubes
- 2.33 cups water
- 1 tbsp butter
- salt and pepper (to season)
How to prepare
- Cut the pumpkin into large blocks and remove the seeds.
- Place the pumpkin on a plate and heat it in the microwave for one minute.
- Slice the pumpkin thinly.
- Heat the butter in a sauté pan and cook the onion slices until softened (not brown).
- Add the pumpkin slices to the pan and sauté them.
- Add the chicken bouillon and water, and simmer the vegetables until softened.
- Once cooked, blend the vegetables and broth in a blender or food processor until smooth.
- Return the mixture to the pan and add the milk.
- Heat the soup over low heat.
- Season with salt and pepper to taste.
Variations
- Add a pinch of nutmeg or cinnamon for a warm and spicy flavor.
- Garnish with a dollop of sour cream or a sprinkle of fresh herbs.
- Add cooked chicken or shrimp for a protein boost.
Cooking Tips & Tricks
Be sure to remove the seeds from the kabocha squash before cooking.
- Heating the pumpkin in the microwave before slicing makes it easier to cut.
- Blending the soup until smooth will give it a creamy texture.
- Season the soup with salt and pepper to taste before serving.
Serving Suggestions
Serve kabocha soup with a side of crusty bread or a green salad for a complete meal.
Cooking Techniques
Sauté the onions until softened before adding the pumpkin slices.
- Simmer the vegetables in the broth until they are soft and tender.
- Blend the soup until smooth for a creamy texture.
Ingredient Substitutions
Use butternut squash or pumpkin in place of kabocha squash.
- Use vegetable broth in place of chicken bouillon for a vegetarian version.
Make Ahead Tips
Kabocha soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Presentation Ideas
Serve kabocha soup in individual bowls garnished with a swirl of cream or a sprinkle of fresh herbs for a beautiful presentation.
Pairing Recommendations
Pair kabocha soup with a crisp white wine or a light beer for a refreshing and satisfying meal.
Storage and Reheating Instructions
Store leftover kabocha soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Nutrition Information
Calories per serving
Each serving of kabocha soup contains approximately 150 calories.
Carbohydrates
Each serving of kabocha soup contains approximately 20 grams of carbohydrates.
Fats
Each serving of kabocha soup contains approximately 5 grams of fat.
Proteins
Each serving of kabocha soup contains approximately 3 grams of protein.
Vitamins and minerals
Kabocha squash is rich in vitamins A and C, as well as potassium and fiber.
Alergens
This recipe contains dairy (milk) and may not be suitable for those with lactose intolerance or dairy allergies.
Summary
Kabocha soup is a nutritious and delicious dish that is low in calories and high in vitamins and minerals.
Summary
Kabocha soup is a creamy and flavorful dish that is perfect for a cozy night in or as a starter for a dinner party. With its rich and nutritious ingredients, this soup is sure to become a favorite in your recipe collection.
How did I get this recipe?
The memory of discovering this recipe for the first time is a cherished one. It was a chilly autumn day, the leaves were falling and the smell of pumpkin spice filled the air. I had been invited to a friend's house for dinner and she served me a steaming bowl of Kabocha Soup. I had never heard of Kabocha before, but one taste of that creamy, flavorful soup and I was hooked.
My friend, Mrs. Lee, was kind enough to share her recipe with me. She told me that Kabocha is a Japanese pumpkin, known for its sweet and nutty flavor. The soup was simple to make, yet so delicious. I knew I had to learn how to make it myself.
I took notes as Mrs. Lee walked me through the steps. First, she told me to roast the Kabocha in the oven until it was soft and caramelized. Then, I would sauté onions and garlic in butter, add in the roasted Kabocha, and simmer it all together with chicken broth and a touch of cream. The final touch was a sprinkle of nutmeg and a drizzle of olive oil. It sounded heavenly.
I went home that night with the recipe in hand and couldn't wait to try it out for myself. As I roasted the Kabocha in the oven, the sweet scent filled my kitchen. It reminded me of Mrs. Lee's cozy home and the warmth of her hospitality. I sautéed the onions and garlic, feeling a sense of accomplishment as the flavors melded together. When I finally blended everything together and took my first sip, I knew I had found a new favorite recipe.
From that day on, Kabocha Soup became a staple in my kitchen. I would make it for family gatherings, dinner parties, and even just for myself on a cold winter's day. The recipe became ingrained in my memory, a symbol of friendship and discovery.
Over the years, I would tweak the recipe here and there, adding a dash of cinnamon or a splash of apple cider for a seasonal twist. But the basic elements remained the same - the roasted Kabocha, the sautéed onions and garlic, the creamy broth. It was a recipe that brought me comfort and joy, a reminder of the power of food to connect us to each other and to our past.
As I shared the recipe with friends and family, I would always tell them the story of how I discovered it. Mrs. Lee's kindness and generosity had sparked a passion in me for cooking and exploring new flavors. I would always be grateful to her for introducing me to Kabocha Soup and for inspiring me to create my own culinary traditions.
Now, as I sit in my kitchen, preparing a pot of Kabocha Soup for a family gathering, I can't help but think back to that fateful day when I first tasted this delicious dish. The memories of Mrs. Lee's hospitality, the warmth of her home, and the flavors of that soup will always hold a special place in my heart. And as I serve the soup to my loved ones, I know that I am passing on not just a recipe, but a story - a story of friendship, discovery, and the power of food to bring us together.