How to Cook Appetizing Rice Cooker Kabocha Potage

Rice Cooker Kabocha Potage.

You can have Rice Cooker Kabocha Potage using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Rice Cooker Kabocha Potage

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

Rice Cooker Kabocha Potage instructions

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..