By Mama Linda
Creamy Japanese Pumpkin Soup
12 steps
Prep:15minCook:30min
Would you like some yummy creamy Japanese pumpkin soup? Japanese pumpkins are also called kachocha. I got mine at my local Trader Joe’s. If it’s hard to source, use sugar pumpkin instead. 🧡🧡🧡
Updated at: Thu, 17 Aug 2023 04:06:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories242.9 kcal (12%)
Total Fat19.8 g (28%)
Carbs14.3 g (5%)
Sugars7.2 g (8%)
Protein4.7 g (9%)
Sodium1181.4 mg (59%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Cut Japanese pumpkin in half.
Step 2
Take the seeds out.
Step 3
Peel and cut into 1” cubes.
Step 4
In a heavy-bottom pot, heat oil over medium heat.
Step 5
Add pumpkins and cook for 5 minutes.
Step 6
Add chopped onions and cook for 3 minutes.
Step 7
Add chopped garlic and chop for 3 minutes or until fragrant.
Step 8
Add chicken broth and bring to a boil and simmer for 12-15 minutes.
Step 9
Blend till smooth.
Step 10
Season with salt.
Step 11
Add a splash of heavy cream.
Step 12
Top with chopped parsley.
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