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Comforting Pumpkin (Kabocha Squash) Potage

Comforting Pumpkin (Kabocha Squash) Potage recipe

Kabocha squash, also known as Japanese pumpkin, is rich in beta-carotene and vitamin C, making it a nutritious addition to this comforting potage.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

Cooking Method ,
Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 5 min Total Time: 50 mins
Servings 4
Calories 720
Best Season Fall
Ingredients
  • 500 gram Kabocha Squash
  • 1 medium Onion
  • 2 clove Garlic
  • 4 cup Vegetable Stock
  • 1 cup Coconut Milk
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 4 tablespoon Pumpkin Seeds
Instructions
  1. Cut the kabocha squash into small chunks and remove the seeds.
  2. In a large pot, sauté the onion and garlic until translucent.
  3. Add the kabocha squash and vegetable stock to the pot. Bring to a boil and then reduce heat to simmer until the squash is tender.
  4. Using a blender or immersion blender, puree the soup until smooth.
  5. Stir in the coconut milk, nutmeg, salt, and black pepper.
  6. Simmer for another 5 minutes to allow the flavors to meld.
  7. Serve hot, garnished with pumpkin seeds.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 24g8%
Sugars 6g
Protein 3g6%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/comforting-pumpkin-kabocha-squash-potage/