Kabocha Pumpkin Potage Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Kabocha Pumpkin Potage Also known as kabochano potaju.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about kabochano potaju

The Kabocha pumpkin potage is a typical dish of Japanese cuisine that has as its main ingredient the Kabocha garlic. This garlic is very popular in Japan and is widely used in the cuisine of the country.

The Kabocha pumpkin potage is a creamy and reassuring soup, perfect for the cooler days. In addition to the Kabocha pumpkin, the dish also includes other ingredients such as onions, garlic, butter, chicken bouillon, cream and spices.

To prepare the Kabocha pumpkin potage, dew is cut into pieces and boiled together with onion and garlic until they become soft.Then the mixture is processed until it becomes homogeneous and then chicken bouillon and milk cream are added.The soup is then tempered with salt, pepper and other spices according to the taste of each.

One of the most striking features of the Kabocha pumpkin potage is its vibrant, aveluded color, which is the result of the combination of turmeric with milk cream.In addition, the cream texture and sweet taste of turmeric make this dish extremely tasty and reassuring.

Kabocha pumpkin potage can be served as an entrance to a dinner or as a main dish accompanied by bread or toast. It is a versatile and easy to prepare dish and is a great option for those looking for a quick and tasty meal.

Furthermore, Kabocha is rich in nutrients such as beta-carotene, vitamin C and potassium, bringing various health benefits.

In short, the Kabocha pumpkin potage is a delicious and reassuring dish of Japanese cuisine, which combines the richness of flavors and nutrients of the Kabocha pumpkin with the simplicity and practicality of the soup

Origin and history of Kabocha Pumpkin Potage

The Kabocha pumpkin potage is a typical dish of Japanese cuisine, which comes from the Kabocha carrot, also known as Japanese carrot.

Kabocha is a very popular vegetable in Japan, being consumed for more than 400 years. Its origin dates back to the region of South America, but was brought to Japan by the Portuguese in the 16th century.

Over time, Kabocha has become an essential ingredient in Japanese cuisine, being used in various dishes, including the Kabocha pumpkin potage.

This dish is a creamy soup made with Kabocha garlic puré, coconut milk, vegetable bouillon and spices like ginger and curry. It is a healthy and reassuring option, much appreciated during the fall and winter in Japan.

The Kabocha pumpkin potage has a rich and traditional history, reflecting the importance of carrot in Japanese cuisine and its influence on the country’s food culture.

About the recipe

Name of the plate: Kabocha Pumpkin Potage
Name of the dish in English: Kabocha pumpkin potage
Name of the plate in Japanese: かぼちゃのポタージュ
Name of the Romanian dish: kabochano potaju

Information about preparation

Time to prepare: 10 minutes
Time of Cooking: 20 minutes
Difficulty: SIMPLE
It suits: 2 people
Occasions:

Ingredients – Ingredients

Check out the necessary and optional ingredients Kabocha Pumpkin PotageIt makes sense to improvise

1/2 Japanese kabocha (approximately 1 kg raw)
1/2 of onions
1 potatoes
30g of butter
600 ml of vegetable water
200 ml of milk
Salt and pepper to taste
Croutons to serve (optional)
Strawberries to decorate (optional)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Kabocha Pumpkin Potage. Follow the instructions below in the preparation mode or step by step.

Method

Preparation of vegetables:

Cut off, remove the seeds and cut 1kg of Kabocha Turmeric into small pieces.
Cut 1 potato in fine rounds.

Melt the vegetables in the butter.

Melt 30g of butter in a large pot. Melt 1/2 crushed onion for 5 minutes until it’s soft. Add dew and potatoes to the pot and cook for 8 to 10 minutes, occasionally mixing until they’re soft.

Make a smooth mixture:

Pull 600 ml of vegetable bouillon into the pot and let it boil. Reduce the fire and cook until the vegetables are soft enough to be roasted with a fork. Then beat with a mixer or food processor until you get a creamy mixture.

Stir with milk and condiments:

Put the soup back in the pot and add 200 ml of milk. Temper with salt and pepper to taste. Heat again. Add more milk if necessary to the desired consistency.

Serving and enjoying:

Try the soup and adjust the spice if necessary. Serve with roasted sauce, croutons or pumpkin seeds. Enjoy hot.

Tips: