Pumpkin Potage

"Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush." --Wikipedia

This recipe comes from the Cooking with Dog video series on YouTube. It can be made in just under an hour, prep and cooking time; and it is really easy to make. I used a whole kabocha squash that was just under a pound. I also used turkey broth since it was available that day; you can also use chicken broth, water + a chicken bouillon cube, or vegetable stock.

Also called: kabocha squash soup

Ingredients

One medium kabocha squash, peeled, seeded and diced
One yellow onion, halved and thinly sliced
1 tbsp unsalted butter
sea salt, to taste
fresh ground black pepper, to taste
1 c. broth
3/4 c. whole organic milk
2-3 tbsp heavy cream

Directions

1. Cut squash in half and scoop out seeds with a spoon. Carefully peel the green rind from the kabocha squash using a sharp knife and vegetable peeler. Cut squash into chunks.

2. In a skillet, add butter, onions, and squash. Sauté over medium heat for 2-3 minutes or until the onions are about to caramelize. Add broth and simmer covered for 20 minutes.

3. When the squash is fork-tender, use an immersion blender to blend the squash and onion into a thick mixture. Add milk. Blend until smooth and creamy.

4. Bring potage up to a boil over medium heat. Add salt and freshly ground black pepper. Remove from heat and stir in 2-3 tablespoons of heavy cream.

Serve while hot.