Japanese Creamy Kabocha Pumpkin Corn Soup | Easy & Delicious Vegetarian Friendly Recipe

Welcome to our kitchen! In today’s video, we’ll be showing you how to make a warm, comforting bowl of Japanese Creamy Kabocha Pumpkin Corn Soup. This rich, velvety soup combines the sweet, nutty flavors of kabocha pumpkin with the sweetness of corn, creating a perfect blend of autumn flavors in every spoonful. It's the ultimate cozy dish, perfect for chilly days!
In this recipe, you’ll learn how to: 🍲 Prepare the kabocha pumpkin and corn for a smooth, creamy base 🧑‍🍳 Blend the ingredients to perfection for that velvety texture 🍽️ Serve it as a satisfying starter or main dish
Whether you're new to Japanese cooking or a seasoned pro, this easy-to-follow recipe will bring a touch of Japanese comfort food right to your home. Don’t forget to like, share, and subscribe for more delicious recipes!
Ingredients:
Small Kabocha (Japanese Pumpkin)
1/2 Onion
1 Can of Sweet Corn
2 Cups Vegetable Stock
1 Tbsp Butter
Salt
Onion Powder
1 Bay Leaf
2 Cups Light Cream
Optional:
-Sliced or Soup Bread
Watch now and enjoy this creamy, hearty soup that's full of flavor and perfect for the season!
A Vegan friendly version of this recipe can also be made. Simply replace sautéing Corn and Onion with Olive Oil instead of Butter and replace Light Cream with Water or Vegetable Stock to thin the Soup out.
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