Kabocha Soup

Description
Japanese pumpkin soup. A lovely pumpkin soup posted in response to a recipe request from an online source.



Ingredients

 * 1 lb Japanese kabocha squash
 * 1 small onion, thinly sliced
 * ¾ cup milk
 * 2 chicken bouillon cubes
 * 2⅓ cups water
 * 1 tablespoon butter
 * salt and pepper (to season)

Directions

 * 1) Cut pumpkin into large blocks and remove seeds.
 * 2) Place pumpkin on a plate and heat in microwave for one minute.
 * 3) Slice pumpkin thinly.
 * 4) Heat butter in saute pan and cook Onion slices until softened (not brown).
 * 5) Add pumpkin slices to the pan and saute.
 * 6) Add chicken bouillon and water and simmer vegetables until softened.
 * 7) When cooked, whirl the vegetables and broth in a blender or food processor until smooth.
 * 8) Return to the pan and add milk.
 * 9) Heat the soup over low heat.
 * 10) Season with salt and pepper to taste.