Name: Kabocha Pumpkin Soup
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Kabocha squash, seeded - ½ large; Olive oil - 1 teaspoon; Yellow onion, chopped - ½ small; Garlic, minced - 1 clove; Pumpkin Puree - 1 cup; Vegetable broth - 1 cup; Ground cinnamon, or to taste - 1 pinch; Ground nutmeg, or to taste - 1 pinch; Ground allspice, or to taste - 1 pinch

Ingredients for - Kabocha Pumpkin Soup

1. Kabocha squash, seeded ½ large

2. Olive oil 1 teaspoon

3. Yellow onion, chopped ½ small

4. Garlic, minced 1 clove

5. Pumpkin Puree 1 cup

6. Vegetable broth 1 cup

7. Ground cinnamon, or to taste 1 pinch

8. Ground nutmeg, or to taste 1 pinch

9. Ground allspice, or to taste 1 pinch

How to cook deliciously - Kabocha Pumpkin Soup

1 . Stage

Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.

2 . Stage

Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.

3 . Stage

Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.

4 . Stage

Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.