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Rice Cooker Kabocha Potage
Rice Cooker Kabocha Potage

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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 cook it.

The ingredients needed to cook Rice Cooker Kabocha Potage:
  1. Get 500 grams ☆ Kabocha squash
  2. Prepare 1/2 large ☆ Onion
  3. You need 400 ml ☆ Water
  4. Use 15 grams ☆ Butter
  5. Use 3 tsp ☆ Soup stock cube
  6. Take 1 dash Salt and pepper
  7. Take 400 ml Milk
  8. Take 100 ml Heavy cream
  9. Prepare 1 to garnish Parsley
  10. Take 1 Black pepper
  11. You need 1 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.

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