Kabocha Cream Soup recipe - ingredients, nutrition and when to eat it
This smooth soup is gently simmered with milk and heavy cream to complement kabocha squash's delicate sweetness.
This smooth soup is gently simmered with milk and heavy cream to complement kabocha squash's delicate sweetness. It makes a comforting light dinner or a simple meal served with bread.
Soups & stews · 25 minutes to cook
Nutrition (per 658.2g serving): 438.4 kcal · protein 9.6g · carbohydrate 48.3g · fat 25.8g · sodium 417.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into small pieces to shorten the cooking time.
Tips: After adding the heavy cream, avoid boiling the soup vigorously so it stays smooth.
Tips: If the soup is too thick, add a tablespoon or two of milk or water to adjust the consistency.
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Ingredients (1 serving)
- Kabocha squash — 250 g
- Milk — 0.8 cup
- Heavy cream — 2 Tbsp
- Onion — 0.3 pc
- Butter — 0.5 Tbsp
- Water — 0.8 cup
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp