Kabocha Porridge Soup
A super simple and very tasty recipe to make Kabocha Poridge Soup.The Kabocha is a Japanese pumpkin variety with a sweet full pumpkin flavor.Its strong sweet taste works perfectly in soup and curries. Choose the smallest variety you can find for the most flavor. And if you want to process the skin, where most nutrients are, then you prefer to buy an unsprayed and organic variant.
Ingredients for Kabocha Porridge Soup:
For 6 persons:
- 8 ounces kabocha, seeded, skinned, and cut into 1-inch chunks
- 3 tablespoons sugar
- ¼ cup glutinous rice flour
- pinch of salt
- chopped walnuts and raisins, to garnish
How to make Kabocha Porrigde Soup:
Steam the kabocha until tender, about 40 minutes.
Place the kabocha in a blender and add ½ cup of water.
Purée, leaving a few chunks of the kaboca intact if desired.
Add more water if necessary to bring it to a thick but smooth consistency.
Place the kabocha purée in a medium-sized pot and add the glutinous rice flour. Over medium heat, simmer the puree for 10 to 15 minutes until thickened.
Add a pinch of salt, if desired.
Ladle soup into bowls and serve with chopped walnuts and raisins.