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Comforting Pumpkin (Kabocha Squash) Potage
Comforting Pumpkin (Kabocha Squash) Potage

Before you jump to Comforting Pumpkin (Kabocha Squash) Potage recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

Many of us have been conditioned to think that comfort foods are bad and to be avoided. At times, if your comfort food is a high sugar food or another junk food, this holds true. Otherwise, comfort foods may be really nutritious and good for you. There are several foods that, when you eat them, may better your mood. When you feel a little down and are in need of an emotional boost, test out some of these.

Eggs, believe it or not, can be really terrific at fighting back depression. You need to be sure, however, that what you make includes the yolk. The egg yolk is the part of the egg that is the most crucial in terms of helping elevate your mood. Eggs, the egg yolk especially, are rich in B vitamins. The B vitamin family can be great for lifting up your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that affect your mood. Eat an egg and be happy!

See, you don’t need to stuff your face with junk food when you are wanting to feel better! Try a couple of of these tips instead.

We hope you got benefit from reading it, now let’s go back to comforting pumpkin (kabocha squash) potage recipe. You can have comforting pumpkin (kabocha squash) potage using 9 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Comforting Pumpkin (Kabocha Squash) Potage:
  1. You need 200 grams without seeds and skin Pumpkin (Kabocha Squash)
  2. Get 1/2 Onion
  3. Use 20 grams Butter
  4. Provide 200 ml Water
  5. Take 1 Consomme soup stock cube or bouillon
  6. You need 100 ml Milk
  7. Take 50 ml Heavy cream
  8. Get 1 dash Salt and pepper
  9. Get 1 Heavy cream (to finish)
Steps to make Comforting Pumpkin (Kabocha Squash) Potage:
  1. Cut the kabocha squash into 5 mm thick slices. Thinly slice the onion.
  2. Add the butter in a frying pan, and turn on the heat. Add the kabocha squash and onion, and stir-fry over medium heat for 2 ~ 3 minutes without burning.
  3. When the onion becomes transparent, soft, and wilted, add the water and consomme. Bring to a boil, cover with a lid, and simmer for about 10 minutes over low heat. (until the kabocha squash is about to fall apart.)
  4. Let Step 3 cool then puree in a food processor or a blender. Strain through a fine mesh sieve, and transfer to a small pot.
  5. Put the pot with the Step 4 puree over the heat, and add the milk and heavy cream little by little. Adjust the taste with salt and pepper, bring to a boil, and your done.
  6. Serve in a bowl, swirl in heavy cream if you'd like, and enjoy It's also delicious served cold in the summer.
  7. I recommend this recipe, "Candied Kabocha Squash" made with leftover kabocha squash skin - - https://cookpad.com/us/recipes/153032-kabocha-squash-sticks-kenpi

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