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Rice Cooker Kabocha Potage Recipe

Rice Cooker Kabocha Potage Recipe
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Serving : 6
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Prepare the ingredients before making Rice Cooker Kabocha Potage in your home. Then, follow these steps below to serve Rice Cooker Kabocha Potage for your family or friends.

Ingredients: Rice Cooker Kabocha Potage

  • 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

How to Make Rice Cooker Kabocha Potage

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Rice Cooker Kabocha Potage in your home by yourself.

    Step 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)
  • Step 2
  • Slice the onion. Put the ingredients marked ☆, the onion and kabocha in a rice cooker, and cook as normal.
  • Step 3
  • When it's finished, blend in a mixer while still warm. Transfer to a container, add milk and heavy cream, and mix.
  • Step 4
  • Season with salt and pepper, and leave in the fridge until well-chilled or serve warm.
  • Step 5
  • If you like, top with heavy cream, parsley, croutons or black pepper for decoration.
  • Step 6
  • When removing the skin, put the side that had the seeds in face down. The kabocha may slip, so be very careful.
  • Step 7
  • You can use the skin in another recipe, even when cut thickly.
  • Step 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.
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