Serving Size (6)
½ kabocha pumpkin, peeled and cut into thin slices (about 1 inch…watch your fingers!)
1 medium yellow onion, sliced
2 tbs unsalted butter
2 bouillon cubes (I prefer chicken or vegetable)
2 cups hot water
1 cup milk (I like whole but anything goes)
½ cup heavy cream (optional)
Handful walnuts (optional)
Salt and pepper
- Heat butter in soup pot, add the onion slices and caramelize over low heat for about 20 minutes
-Add the kabocha slices to the pot. Stir for about 10 minutes.
-After adding the hot water and the bouillon cubes, raise to medium heat and cook the vegetables till soft.
-Put the contents into a food processor and puree (or use the handy dandy hand held food processor!)
- I like to leave some pieces of kabocha but my brother prefers it completely smooth
- Return the puree to the pot, add the milk and keep stirring over low heat. Keep a constant eye on the soup to make sure it doesn’t burn. Only heat the mixture; DO NOT BOIL.
-Drizzle the heavy cream, add salt and pepper to taste and sprinkle walnuts