Happy B - Day mama! kabocha pumpkin potage soup カボチャポタージュ

Hi there, this is Kumigar. and You are listening to… "Finger Printz EP" by Kerri Chandler on Madhouse Records! Yayyy!!! So today, it's my mother's B-day! My parents left for Nagano to snowboard all day today and… and the time is now… 5pm!! and before they get back I want to prepare a dinner for my mother, so These are what I made for my mother's dinner! and Today's recipe is Kabocha Potage Soup! These are what you need today! the Japanese Kabocha pumpkin! Cut the Kabocha pumpkin into half. and cut again. Remove the goo off the Kabocha pumpkin. Cut into smaller pieces. Remove the skin. Cut into smaller pieces (thin slices). Let's now cut the onion into half. Remove the skin. Remove the stem off the onion. Cut into stripes. I'm gonna fast-fwd here. and let's chop into smaller pieces! Are you ready? here we go! Do the same with another half, and what you got is this. In a big pot, melt the butter and put the onion into it. Sauté the onion until caramelized. You have to be very patient with this process. Do this at low heat for 15-20 min or longer. Let's add the chopped pumpkin into the pot. Cook until soft; approx. 5-10 min. It's not ready yet; cook a little bit more and it will look like this. Let's now add 600mL of water. What I'm putting here is chicken bouillon. Basically, we need 600mL of chicken bouillon, okay? (*u*) Stir in a little bit. Cook at low heat like this with the rid on for 8-10 min. 10 min. later, check to see the softness of the pumpkin. If the pumpkin is thoroughly cooked, Put the rid on not completely and like this, and leave it to cool down. Once the mixture is cool enough, transfer everything into a food processor. Process until nice and smooth. Then transfer the mixture (back) into the pot. Then now put 400ml milk into the pot. mix gently at low heat. Put the rid on like this and cook for about 5 min. So now, we are gonna filter the potage. Can you see how nice mixture my potage has become? Wow, you can even smell it right? Oh my goodness. What I have here is over 1 TBS of prosciutto, because I did not have any bacon. Cook them until nice and crunchy. Hmmm looks good!! Okay, now it's decoration time! I am garnishing toasted chou puff, because I did not have any croutons. On top of it, I am garnishing the crunchy bacon. This way, my bacon would not sink to the bottom of the soup. Good idea right? This is it! Dekiagari! Okay, so my mother is eating her b-day dinner with my father so Im going to try these. So that you guys would know what it taste like. so let's try! Itadakimasu! (bon appé***) The soup! This soup turned out to be really REALLY good. The sweetness of the Kabocha squash and Caramelized, smoked, bacon.. it's really nice! This is a really nice winter recipe btw! Really good! See you later! Peace! Thank you so much for watching; please subscribe, and follow me on FB, twitter, Google+ and Kumigar.com. Please check out my new website! (www.kumigar-tv.com). and get your copy of this music by Kerri Chandler.�