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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut pumpkin into large blocks and remove seeds. | 2. Place pumpkin on a plate and heat in microwave for one minute. | 3. Slice pumpkin thinly. | 4. Heat butter in saute pan and cook onion slices until softened (not brown). | 5. Add pumpkin slices to the pan and saute. | 6. Add chicken bouillon and water and simmer vegetables until softened. | 7. When cooked, whirl the vegetables and broth in a blender or food processor until smooth. | 8. Return to the pan and add milk. | 9. Heat the soup over low heat. | 10. Season with salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese kabocha squash	1	lb		403.4676	0.0	89.7602	2.2667
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
chicken bouillon cube	2			403.4676	0.0	89.7602	2.2667
water	2 1/3	cups		0.0	0.0	0.0	0.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt pepper				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.