How to Prepare Speedy Rice Cooker Kabocha Potage

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Before you jump to Rice Cooker Kabocha Potage recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

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We hope you got insight from reading it, now let’s go back to rice cooker kabocha potage recipe. You can cook rice cooker kabocha potage using 11 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Rice Cooker Kabocha Potage:

1. Use 500 grams of ☆ Kabocha squash.
2. Take 1/2 large of ☆ Onion.
3. Get 400 ml of ☆ Water.
4. Prepare 15 grams of ☆ Butter.
5. Get 3 tsp of ☆ Soup stock cube.
6. Provide 1 dash of Salt and pepper.
7. Provide 400 ml of Milk.
8. Use 100 ml of Heavy cream.
9. Take 1 of to garnish Parsley.
10. Take 1 of Black pepper.
11. Provide 1 of Croutons.

Steps to make Rice Cooker Kabocha Potage:

1. 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).
2. Slice the onion. Put the ingredients marked ☆, the onion and kabocha in a rice cooker, and cook as normal..
3. When it's finished, blend in a mixer while still warm. Transfer to a container, add milk and heavy cream, and mix..
4. Season with salt and pepper, and leave in the fridge until well-chilled or serve warm..
5. If you like, top with heavy cream, parsley, croutons or black pepper for decoration..
6. When removing the skin, put the side that had the seeds in face down. The kabocha may slip, so be very careful..
7. You can use the skin in another recipe, even when cut thickly. https://cookpad.com/us/recipes/144744-kabocha-squash-skin-and-bacon-genovese.
8. 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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