My 5-year-old daughter learned this Kabocha Pumpkin Soup song at her kindergarten and wanted to make it 😉
Japanese-style pumpkin soup 😋
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| Kabocha Japanese Squash Soup |
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How to Make Kabocha Japanese Squash Soup
Difficulty: Easy
Time: 20min
Number of servings: 4
Ingredients:
400g(0.8oz) Kabocha Japanese Squash
100g(3.5oz) onion slices
1 tbsp. butter
400ml water
1 consommé cube
400ml soy milk or milk
salt and pepper
parsley flakes
Directions:
1. Microwave Kabocha for a few minutes to make the skin soft, peel and dice.
2. Put butter and onion slices in a pot then cook until tender.
3. Add Kabocha, water and consommé cube then simmer for 7~8 minutes until Kabocha is cooked.
4. Put in a blender then mix until smooth.
5. Put back in a pot, add soy milk and heat until warm. Season with salt and pepper.
6. Pour it into a dish and sprinkle with parsley flakes.
レシピ（日本語）
https://cooklabo.blogspot.com/2019/12/kabocha-soup-recipe.html
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