Maybe in America, pumpkin is something people only buy to make Jack-o'-lantern around Halloween. In Japan, however, pumpkin is a common ingredient for home style cooking.
Japanese pumpkin is called "kabocha". It is green and much smaller than the orange Halloween pumpkins.
Kabocha has a wonderfully natural sweetness, and is rich in vitamin and nutrition.
Tempra, quroquette, kabocha pudding, kabocha, soup, etc…. There are many kabocha dishes I love.
However, there is one thing I have to warn you about if you are planning to cook kabocha.
Kabocha is HARD.
So, expect that cutting the kabocha would be hard work.
Though, the cutting process is labor intensive, it will be worth cooking this sweet vegetable. Today, I would like to introduce my favorite kabocha recipe – “golden kabocha soup”.
Here are the list of ingredients. (This makes a lot of soup. About six servings. For smaller amount, use 1/4 Kabocha and 1 can broth)
· Kabocha (Half)
· 1 Onion
· 2 (14 once) can of Chicken or Vegetable Broth
Seed, skin, and cut the pumpkin in small pieces.
This first step is the hardest part.
Be very careful! Kabocha is rock hard. You need a big sharp knife.
Scrape out all the seeds with a spoon.
Skin the Kabocha. A regular peeler doesn’t work with this hard surface. When you skin the kabocha, don’t hold it in your hand. Place it on the cutting board, and chip the skin little by little. Remember, your hand is always on TOP of the knife!
Diced kabocha & onion.
Saute onion first till it's soft and light brown.
Add pumpkin, and sautee for few minutes.
Cover again, and cook several minutes until the pumpkin gets soft.
When the pumpkin is cooked, turn off the heat, and let it cool for several minutes.
There you have it, the sweet and creamy "golden kabocha soup"!