Rice Cooker Kabocha Potage

Name: Rice Cooker Kabocha Potage
Yield: 6 servings
Cuisine: American
Ingredients: 500 grams ☆ Kabocha squash; 1/2 large ☆ Onion; 400 ml ☆ Water; 15 grams ☆ Butter; 3 tsp ☆ Soup stock cube; 1 dash Salt and pepper; 400 ml Milk; 100 ml Heavy cream; 1 to garnish Parsley; 1 Black pepper; 1 Croutons

cookpad.japan @cookpad_jp

I needed to use up a lot of kabocha my gran gave me. It's hot in the kitchen, and I didn't want to cook over a stove, so I used my rice cooker instead.

Make sure you blend it in the mixer and add the milk and heavy cream while the mixture is still warm.
It won't mix well once cooled. Recipe by Natsumomomama

I needed to use up a lot of kabocha my gran gave me. It's hot in the kitchen, and I didn't want to cook over a stove, so I used my rice cooker instead.

Make sure you blend it in the mixer and add the milk and heavy cream while the mixture is still warm.
It won't mix well once cooled. Recipe by Natsumomomama

cookpad.japan @cookpad_jp

I needed to use up a lot of kabocha my gran gave me. It's hot in the kitchen, and I didn't want to cook over a stove, so I used my rice cooker instead.

Make sure you blend it in the mixer and add the milk and heavy cream while the mixture is still warm.
It won't mix well once cooled. Recipe by Natsumomomama

I needed to use up a lot of kabocha my gran gave me. It's hot in the kitchen, and I didn't want to cook over a stove, so I used my rice cooker instead.

Make sure you blend it in the mixer and add the milk and heavy cream while the mixture is still warm.
It won't mix well once cooled. Recipe by Natsumomomama

Saved

Ingredients

6 servings

500 grams☆ Kabocha squash
1/2 large☆ Onion
400 ml☆ Water
15 grams☆ Butter
3 tsp☆ Soup stock cube
1 dashSalt and pepper
400 mlMilk
100 mlHeavy cream
1to garnish Parsley
1Black pepper
1Croutons

Saved

Steps

1

Wash the kabocha with the skin still on and remove the seeds. Dice it into 2 cm pieces, and separate from the skin. Slice the pieces in half to make them even smaller. (See Step 6)
2

Slice the onion. Put the ingredients marked ☆, the onion and kabocha in a rice cooker, and cook as normal.
3

When it's finished, blend in a mixer while still warm. Transfer to a container, add milk and heavy cream, and mix.
4

Season with salt and pepper, and leave in the fridge until well-chilled or serve warm.
5

If you like, top with heavy cream, parsley, croutons or black pepper for decoration.
6

When removing the skin, put the side that had the seeds in face down. The kabocha may slip, so be very careful.
7

You can use the skin in another recipe, even when cut thickly.
https://cookpad.wasmer.app/us/recipes/144744-kabocha-squash-skin-and-bacon-genovese

Kabocha Squash Skin and Bacon Genovese
8

Note: If the kabocha has a high water content, reduce the amount of water you use in the rice cooker, and adjust the consistency at the end by adding milk.