Japanese Kabocha Pumpkin Recipes

Steps:

• Cut kabocha into small chunks about 1 and 1/2 inch cube.
• Leave skin on (the texture of the cooked skin is great!).
• Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
• Place the pan in high heat and bring it to boil.
• Turn down the heat to low.
• Simmer kabocha until the liquid is almost gone.
• Serve warm or cold. (I prefer it cold).

Steps:

• Cut pumpkin in half. Clean out seeds and rinse leaving the skin on. Cut into bite-sized pieces and set aside. Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves. Add pumpkin and simmer for 10 minutes, stirring once. Continue to simmer another 10 minutes or until done. Pumpkin is done when it is easily pierced with a fork or toothpick. Do not overcook or the pumpkin will become mushy.
• Dried shrimp, ebi, can be found in the oriental section of most supermarkets. You can use shrimp bullion or fish stock instead.
• Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange. ww points 2.

Steps:

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