Simple Way to Make Quick Kabocha Soy Milk Soup (Pottage)

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, kabocha soy milk soup (pottage). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Kabocha Soy Milk Soup (Pottage). Carrots and soy milk make a great pottage, so I tried making it with kabocha. Carrot and soy milk soup (pottage) Leave the skin on or remove it as you like. Great recipe for Kabocha Squash Potage Soup with Soy Milk.

Kabocha Soy Milk Soup (Pottage) is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Kabocha Soy Milk Soup (Pottage) is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook kabocha soy milk soup (pottage) using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Kabocha Soy Milk Soup (Pottage):

1. Get 250 grams Kabocha squash
2. Get 1/2 to 1 Onion
3. Get 20 grams Butter
4. Take 3 tbsp Plain flour
5. Get 500 ml Water
6. Take 1 Soup stock cube
7. Get 300 ml Non-flavored soy milk (or milk)
8. Get 1/2 tsp Salt
9. Make ready 1 Black pepper

You could also use regular milk. Recipe by makisora Take squash fruit out and add it to the soup concentrate. Stop the heat, agitate the soup concentrate with a blender. Add milk (unsweetened soy milk), heavy cream and mix well.

Steps to make Kabocha Soy Milk Soup (Pottage):

1. If you plan to remove the skin of the kabocha, use about 350 g. If leaving the skin on, use about 300 g.
2. Put the butter in a pot and stir-fry the thinly-sliced kabocha and onions. If you stir-fry them, the sweetness will come out.
3. Add the flour and continue to stir-fry until no longer powdery. Add the water and soup stock cube. Continue to cook while being careful not to let it burn.
4. Cover with a lid and simmer for 5~10 minutes until soft. This will make it creamy.
5. Once cooled, put into a blender and mix.
6. Return to the pot, add the soy milk and salt.
7. Pour the soup into bowls, sprinkle with black pepper, and garnish with parsley. ※ This time, i garnished with pan-fried kabocha.
8. [Note:] If adding soy milk, don't let it come to a boil or it will become lumpy.

Stop the heat, agitate the soup concentrate with a blender. Add milk (unsweetened soy milk), heavy cream and mix well. This Kabocha Potage is thick, creamy and super satisfying especially during the winter season. The weather in Canada right now is the most cold it's been in awhile and my body has just been craving warm and hearty soups. Ingredients of Rich Kabocha Squash Potage Soup.

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