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.
My lunch yesterday.
1/4 kabocha, peeled and chopped
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.