Ingredients for Kabocha Porridge Soup:
For 6 persons:
- 8 ounces kabocha, seeded, skinned, and cut into 1-inch chunks
- 3 tablespoons sugar
- ¼ cup glutinous rice flour
- pinch of salt
- chopped walnuts and raisins, to garnish
- olive oil
How to make Kabocha Porrigde Soup:
Steam the kabocha until tender, about 40 minutes.
Place the kabocha in a blender and add ½ cup of water.
Purée, leaving a few chunks of the kaboca intact if desired.
Add more water if necessary to bring it to a thick but smooth consistency.
Place the kabocha purée in a medium-sized pot and add the glutinous rice flour. Over medium heat, simmer the puree for 10 to 15 minutes until thickened.
Add a pinch of salt, if desired.
Ladle soup into bowls and serve with chopped walnuts and raisins.