Imo (sweet potato), kuri (chestnut), and kabocha (pumpkin) are beloved autumn ingredients, often referred to as “aki no mikaku,” or the "flavors of fall."
While Kabocha is actually harvested in summer, it's stored for 2-3 months to reach peak flavor in the fall. The appearance of these ingredients signals the arrival of autumn, and they are commonly used in both savory dishes and desserts.
Today, we’re sharing a simple recipe for kabocha soup, made with just four ingredients: kabocha, onion, milk, and butter.
Although this soup isn’t a traditional Japanese dish, it's widely enjoyed across Japan and is a popular menu item at cafés, restaurants, and even supermarkets.
Known in Japan as “kabocha no potage,” this smooth and creamy soup draws inspiration from the French word “potage,” which typically refers to thick soups.
In Japan, the term refers specifically to soups with a rich, velvety texture, and can be made with a variety of ingredients, including potatoes, corn, and turnips.
Kabocha no potage pairs well with dishes from the yoshoku (Western-influenced) cuisine and can be served hot or chilled.
To achieve the perfect kabocha no potage, avoid burning the ingredients while sautéing, as it can diminish the soup’s vibrant color. It's also best to simmer until the ingredients are tender for a smooth, creamy texture.
We recommend using an immersion blender to purée the cooked ingredients. However, if you don’t have one, you can mash them with a spatula for a chunkier texture that lets you savor the individual ingredients.
Enjoy this seasonal treat, and feel free to share your thoughts in the comments below!
Instructions
1) Gathering the Ingredients
2) Preparing the Ingredients
Expert's Tip
3) Stir-Frying the Ingredients
4) Simmering the Ingredients
5) Adding the Milk and Puree the Ingredients
6) Serving
