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We hope you got insight from reading it, now let’s go back to rice cooker kabocha potage recipe. You can have rice cooker kabocha potage using 11 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Rice Cooker Kabocha Potage:
- You need 500 grams ☆ Kabocha squash
- Prepare 1/2 large ☆ Onion
- You need 400 ml ☆ Water
- Get 15 grams ☆ Butter
- Use 3 tsp ☆ Soup stock cube
- Use 1 dash Salt and pepper
- Provide 400 ml Milk
- Provide 100 ml Heavy cream
- You need 1 to garnish Parsley
- Prepare 1 Black pepper
- Take 1 Croutons
Instructions to make Rice Cooker Kabocha Potage:
- 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)
- Slice the onion. Put the ingredients marked ☆, the onion and kabocha in a rice cooker, and cook as normal.
- When it's finished, blend in a mixer while still warm. Transfer to a container, add milk and heavy cream, and mix.
- Season with salt and pepper, and leave in the fridge until well-chilled or serve warm.
- If you like, top with heavy cream, parsley, croutons or black pepper for decoration.
- When removing the skin, put the side that had the seeds in face down. The kabocha may slip, so be very careful.
- You can use the skin in another recipe, even when cut thickly. - - https://cookpad.com/us/recipes/144744-kabocha-squash-skin-and-bacon-genovese
- 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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