Pumpkin potage（パンプキンポタージュ）
What kind of dish is Kabocha potage (Creamy Pumpkin Soup)⁇
Kabocha = Pumpkin Potage = Creamy Soup
A bright potage made with plenty of pumpkin. No matter what I hide, I love potage. It would also be delicious to use other vegetables such as corn, potatoes, and green peas.
You can enjoy the full flavor even without using consommé granules.
“-age” in French means “to collect”. Consomme, vichyssoise, bouillabaisse, pot-au-feu, etc., which are made by boiling multiple ingredients in a pot, are all classified as potage.
In Japan, the thick soup made by boiling ingredients and then stirring them with a blender is called ”potage”. Also, the difference between “stew” and potage is ambiguous, but stew refers to ingredients cut into large pieces, stewed, and thickened with a roux.
About pumpkins
There are Western pumpkins and Japanese pumpkins. The one that is distributed in Japan is the Western pumpkin.
Western pumpkin has a high content of beta-carotene. It acts as an antioxidant and protects skin and eye health.
It also contains a large amount of vitamin E and vitamin C, which have the same antioxidant effect. Vitamin C contained in pumpkin is characterized by little loss even when heated. This is the reason why it is said to be a suitable food for winter when vitamins tend to be insufficient.
I’m glad that it’s delicious and has many beauty benefits.
NUTRITION FACTS : Kabocha potage (Creamy Pumpkin Soup) 6SERVINGS
- 639 Calories Protein 27.9 g Total Fat 17.1 g Total carbohydrates 108.0 g Sodium 2.3 g
INGREDIENTS : Kabocha potage (Creamy Pumpkin Soup)
- 1/4 Pumpkin (500g/350g)
- Onion 100g
- Butter 10g
- Wheat flour 5g
- Milk 500g
- Salt 1g～
- Pepper appropriate amount
- Croutons 10g
How to make Kabocha potage (Creamy Pumpkin Soup)
- Remove the pumpkin seeds with a spoon.
- Steam the pumpkin for 20-30 minutes. Steaming for a long time will bring out the sweetness.
- Peel the onion and slice it into 1cm thick pieces.
- Heat the butter in a deep frying pan and sauté the onion.
- When the onion starts to turn light brown, turn off the heat.
- Sift in the flour and mix everything together.
- Add the milk and pumpkin and simmer over medium heat. Reduce the heat to medium and stir occasionally with a spatula to prevent the bottom from burning.
- Blend the mixture in a blender. Trying to do it all in one go will usually result in overflowing and failure. Work in two batches…(;´Д｀)
- Return the potage to the frying pan and heat. Season with salt and pepper.
- Turn off the heat just before it boils.
- Place in serving bowls and top with croutons.
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