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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 Methods To Live Green Plus Spend less Money In The Kitchen.

Until fairly recently any individual who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to resolve the problems of the environment. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.

As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is actually something we can all accomplish, without difficulty. Largely, all it requires is a little bit of common sense.

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

The ingredients needed to cook Comforting Pumpkin (Kabocha Squash) Potage:
  1. Get 200 grams without seeds and skin Pumpkin (Kabocha Squash)
  2. Provide 1/2 Onion
  3. Provide 20 grams Butter
  4. Take 200 ml Water
  5. Get 1 Consomme soup stock cube or bouillon
  6. Provide 100 ml Milk
  7. You need 50 ml Heavy cream
  8. Prepare 1 dash Salt and pepper
  9. Prepare 1 Heavy cream (to finish)
Instructions 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

Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. This versatile winter squash will soon become your Kabocha squash has endless savory and sweet applications and takes well to a plethora of cooking methods. Try swapping it into recipes that. Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts.

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