This easy Kabocha Soup recipe(かぼちゃスープ or かぼちゃ ポタージュ) recipe comes together in about half an hour and yet its creamy, smooth, and packed with umami. Today I want to show you I’m going to share a few tricks I use to take this easy Japanese pumpkin soup to the next level using basic ingredients like Kabocha Squash (a.k.a. Japanese Pumpkins), onions, carrots, vegetable stock, and cream.

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INGREDIENTS:
3 tablespoons butter
175 grams onion (1 small onion, finely diced)
120 grams carrots (1 carrot, finely diced)
700 grams Kabocha (1/4 large pumpkin, peeled and sliced)
5 cups vegetable stock
Salt (to taste)
1/2 cup heavy cream (plus more for garnish)
Parsley (minced for garnish)

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INDEX:
0:00 Intro
0:58 Ingredients
1:21 Prepare Vegetables
3:45 How to Make Kabocha Soup
5:30 Puree Soup
6:10 Season Soup
7:15 Serving Suggestion
7:30 Finished Soup

#pumpkin #japanesesoup #pumpkinsoup

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