Repost: Kabocha Soup

kabocha-soup

It is finally hoodie weather, well, at least in the morning. Time for kabocha. I posted this one in 2009 so it is time to make sure everyone knows about it. It is so easy and satisfying on a cold day.

 

Kabocha Soup

Serves two.

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. This will be on the thick side.  You can thin it with water or milk/soy milk/cream if desired.

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