Recipe of Perfect Kabocha Soy Milk Soup (Pottage)

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, kabocha soy milk soup (pottage). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Kabocha Soy Milk Soup (Pottage) is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Kabocha Soy Milk Soup (Pottage) is something that I’ve loved my whole life.

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.

To begin with this recipe, we have to first prepare a few components. You can have kabocha soy milk soup (pottage) using 9 ingredients and 8 steps. Here is how you can achieve it.

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

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