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Saffron Flavored Pumpkin Soup Recipe Video
|Kabocha squash||4 Pound|
|Leaks||2 , trimmed|
|Milk||4 Cup (64 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Pepper white||1⁄2 Teaspoon|
|Ginger powder||1⁄4 Teaspoon|
Calories 347 Calories from Fat 124
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 8.3 g41.5%
Trans Fat 0 g
Cholesterol 36.6 mg
Sodium 415.6 mg17.3%
Total Carbohydrates 52 g17.3%
Dietary Fiber 6.7 g26.7%
Sugars 18.5 g
Protein 10 g19.7%
Vitamin A 121.9% Vitamin C 81%
Calcium 31.6% Iron 22.9%
*Based on a 2000 Calorie diet
Remove the seeds and skin from each Kabocha slice. The cube the Kabocha flesh.
Slice the leeks. Disgard the 'green' part of the leeks we are only using the white parts.
Place the squash and leeks in a large cooking pot. Cover them with water. Cover the pot and cook on medium-high heat for 45 minutes or until the squash becomes soft.
Once the squash is done, strain.
Remove the water from the cooking pot and use it again to make the soup base.
On medium heat melt the butter. Add the flour and mix well. Then add 2 cups of milk and continue mixing.
Add the spices and grate some of the nutmeg in the milk mixture.
Add the squash and leaks to the milk mixture.
using a hand mixer, puree the squash into the milk mixture. If you do not have a hand mixer, you can mix the soup in a normal food processor then pour it back to the pan.
Add another 1-2 cups of milk to get the consistency desired.
Continue cooking on medium heat for 10-15 minutes.
Taste the soup and adjust the spices accordingly (salt, white pepper, ginger powder, and nutmeg).
Serve the soup immediately!