EASY Kabocha Soup Recipe (Japanese Pumpkin Soup)

By No Recipes · 45 min

Ingredients

Instructions

1. Melt the butter in a large pot and sauté the onion and carrot until tender and just starting to brown (about 5 minutes).
2. Add the kabocha and sauté for another 2 minutes.
3. Add the vegetable stock, cover with a lid, lower the heat and simmer until the kabocha is tender (about 10–15 minutes).
4. Let the soup cool, then blend until smooth.
5. Return the soup to a clean pot and reheat. Season with salt to taste and stir in the heavy cream.
6. Serve with a drizzle of extra cream and minced parsley on top.

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