Kabocha Bread

The pumpkin (actually, kabocha) recipes continue.  This is a great kabocha bread recipe I found here on Allrecipes.com last year. I think I have made it four or five times and always enjoy it.  It tastes really good the day you make it and, like many pumpkin and spice combos, tastes even better the second day.  I use kabocha as pumpkin in fall recipes and this recipe is actually a pumpkin recipe.  I always make a half batch and have posted that with small alterations.

kabocha bread

Delicious Kabocha Bread

Submitted by: v monte on allrecipes.com

Original recipe here

1-1/2 cups and 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 cup solid pack
kabocha puree
1/2 cup vegetable oil
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup brown sugar
1/3 cup water
2 eggs

Preheat the oven to 170C.

Mix all the dry ingredients together with a whisk in a large bowl.  Mix all of the wet ingredients together in a small bowl.  Make a well in the center of the dry ingredients and add wet. Mix until combined.  Half fill prepared loaf pans with the batter.  Bake for one hour.  I used small loaf pans and baked them for about 40 minutes.  Cool and serve.  Tastes great the next day.

Kabocha Soup

When I first came to Japan I was skeptical of kabocha (Japanese pumpkin) soup because I had assumed it would be sweet like most North American pumpkin soups.  It took me two years before I would try it – I have issues with sweet soups.  I was rather pleasantly surprised. I actually remember my first bowl.  It was at the Muji Cafe in Sangenjaya after an acupuncture appointment.  Upon arriving home, I set out immediately to find a good recipe.  The first thing I noticed is that there are tons of different recipes – some have carrots, some have lots of cream, some have none.  I, as usual, went for the non-cream version – I also have issues with really creamy things (with the exception of cheesecake).  This recipe is an adaptation of a bunch of recipes I looked at.

IMG_0318

My lunch yesterday.

Kabocha Soup

Serves two.

1/4 kabocha, peeled and choppedIMG_0317

1/4-1/2 small onion, diced

a little oil

1 chicken bullion cube (vegetable also tastes great and makes this a vegan recipe)

2 cups water

fresh ground pepper to taste

milk or soy milk, optional

In a soup pot, saute the onion in the oil until transparent. Add the kabocha, bullion cube and water.  Simmer until the kabocha is cooked – it should break in half when you put a fork in it. Turn off the heat and allow to cool for a bit.  Puree everything using a blender, food processor or immersion blender.  Reheat if necessary.  Add  milk/soy milk if desired.  This will be on the thick side.  You can thin it with water or milk/soy milk/cream if desired.