Kabocha and chana dal chilled soup

Chana dal yellow split peas, soaked overnight, cooked in the rice cooker. Cooled.

Covered with a soup of boiled kabocha pumpkin flesh with just a little sesame seeds, salt and turmeric. Passed in the blender, cooled.

That’s all. And that’s very tasty because the kabocha has a great flavor in this season. You can drizzle a little of you favorite oil on top.

Serve with a few crackers. You have a healthy complete meal.

3 thoughts on “Kabocha and chana dal chilled soup”

  1. Pingback: Dissection of a Summer kabocha, no waste « GOURMANDE in OSAKA

  2. Pingback: Cinderella gourmande, recipes of golden carriage « GOURMANDE in OSAKA

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