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We hope you got benefit from reading it, now let’s go back to rice cooker kabocha potage recipe. To cook rice cooker kabocha potage you only need 11 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Rice Cooker Kabocha Potage:
- Get 500 grams ☆ Kabocha squash
- Provide 1/2 large ☆ Onion
- You need 400 ml ☆ Water
- Take 15 grams ☆ Butter
- Provide 3 tsp ☆ Soup stock cube
- You need 1 dash Salt and pepper
- Get 400 ml Milk
- Prepare 100 ml Heavy cream
- Prepare 1 to garnish Parsley
- You need 1 Black pepper
- Prepare 1 Croutons
Steps 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.
Just load all of your soup ingredients (except the parsley) into the inner pot of your Tiger multifunctional rice cooker. Once the cooking cycle finishes, blitz it in a blender until velvety smooth - top with fresh chopped parsley, and you're good to go. Cut the kabocha (Japanese squash) into thirds and then remove the seeds. Finely chop the onion, saute in oil and set aside to cool. Mix the stuffing ingredients together and stuff in the kabocha.
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