Japanese Pumpkin Soup (kabocha)

35 min

10 min prep
SERVES 4

1 lb japanese kabocha squash**
1 small onion, thinly sliced
3/4 cup milk ***
2 chicken bouillon cubes*
2 1/3 cups water
1 tablespoon butter
salt and pepper (to season)

Cut pumpkin in half and remove seeds.
Place pumpkin on a plate and heat in microwave for one minute (optional).
Slice pumpkin thinly.
Heat butter in saute pan and cook onion slices until softened (or golden).
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, or use a stick blender.
Return to the pan and add milk.
Heat the soup over low heat.
Season with salt and pepper to taste.

*I use homemade chicken stock as bouillon has corn in it. Sometimes I add more liquid so it isn't too thick.
** It is hard to find a 1 pound kabocha. I usually use a 4 pound and adjust the recipe for that.
*** I use a half to whole can of coconut milk as Jaslyn is allergic to milk. This gives a wonderful creaminess.