This is nothing really new. The other day, I got a Japanese pumpkin or kabocha カボチャ at the Japanese grocery store. As usual, I madeor カボチャの煮物 (second picture below). I also made 栗の甘露煮. So, I just combined all three into one dish.
I prepared the kabocha as usual. I removed the skin and rounded off the sharp edges of each piece to prevent the edges from crumbling during the cooking process (called “nikuzure 煮崩れ). So, I used these scraps and the portion of kabocha which was too thin to be made into individual pieces to make the potage. I made the simmered pumpkinseasoned with sugar, mirin, and soy sauce.
For the potage, I added finely diced onion sautéed in butter, small cubes of potato simmered in chicken broth (my usual Swanson no fat low sodium) with a few bay leaves for 20 minutes or until everything was cooked and soft. After removing the bay leaves, I pureed the pumpkin mixture using an immersion blender until all the solids were gone. (picture below).
I added cream, mixed, seasoned with salt and white pepper and warmed up before serving. Since I made chestnuts simmered in syrup, I placed the simmered pumpkin and chestnut in the bowl and poured the potage and garnished with finely chopped parsley.
The potage was sweet and velvety. With the addition of the simmered pumpkin and chestnut, this is really the taste of autumn.