Japanese Pumpkin Soup (Kabocha Soup)

==Description==
A lovely pumpkin soup posted in response to a recipe request from an online source.
===Ingredients===
* 1 lb japanese kabocha Squash<BR>
* 1 small Onion, thinly sliced<BR>
* 3/4 cup milk<BR>
* 2 Chicken bouillon cubes<BR>
* 2 1/3 cups water<BR>
* 1 tablespoon butter<BR>
* salt and pepper (to season)
===Directions===
#Cut pumpkin into large blocks and remove seeds.<BR>
#Place pumpkin on a plate and heat in microwave for one minute.<BR>
#Slice pumpkin thinly.<BR>
#Heat butter in saute pan and cook Onion slices until softened (not brown).<BR>
#Add pumpkin slices to the pan and saute.<BR>
#Add Chicken bouillon and water and simmer vegetables until softened.<BR>
#When cooked, whirl the vegetables and broth in a blender or food processor until smooth.<BR>
#Return to the pan and add milk.<BR>
#Heat the soup over low heat.<BR>
#Season with salt and pepper to taste.
===Other Links===
==See also==
Category: Japanese Soups
Category:Japanese Recipes
Category: Pumpkin Soup Recipes
Category: Pan-fry Pumpkin Recipes
Category:Squash Recipes
category:Squash Recipes
category:Onion Recipes
category:pumpkin Recipes
category:milk Recipes
category:pepper Recipes
category:butter Recipes
category:Chicken Recipes
category:water Recipes
category:salt Recipes