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Kabocha Pumpkin Potage

Kabocha Pumpkin Potage

A wholesome and warming winter dish made with flavoursome kabocha Japanese pumpkin. Kabocha makes a tasty and healthy potage that's as comforting to eat as it is easy to make.

Ready in: 40 minutes

Serves: 4

Complexity: very-easy

kcal: 218

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1 kabocha or buttercup pumpkin
1 onion
2 potatoes
60 g butter
1 lt vegetable stock
400 ml milk


Heat the butter in a large saucepan. Slice the onion, then gently cook for 5 minutes until soft but not caramelised. Peel, deseed and chop the kabocha pumpkin into bite size chunks. Slice the potato into 5 mm thick rounds. Add the pumpkin, SIDS CRAZY SALT and the sliced potato to the pan then continue to cook for 8-10 minutes, stirring occasionally until the potato and pumpkin are soft.
Pour the stock into the pan and bring to the boil. Turn the heat down and simmer until the vegetables become soft enough to smash with a fork then, purée with a hand blender or a food processor. Put the soup back into the pan and add the milk and season with SIDS SALT & PEPPER to taste. Reheat the soup and add more milk if needed to reach your preferred consistency.
Taste for seasoning then serve with chopped parsley, croutons or pumpkin seeds.