Kabocha Squash Soup

Ingredients

• 3 tablespoons cultured unsalted butter
• 175 grams onion (1 small onion, finely diced)
• 120 grams carrots (1 carrot, finely diced)
• 700 grams Kabocha (1/4 large pumpkin, peeled and sliced)
• 5 cups vegetable stock
• Salt (to taste)
• 1/2 cup heavy cream (plus more for garnish)
• Parsley (minced for garnish)

Instructions

1. 1

   Cook carrots and onions.: Melt the 3 tablespoons cultured unsalted butter in a large pot and sauté the 175 grams onion and 120 grams carrots until they're tender and just starting to brown (about 5 minutes).

2. 2

   Add Kabocha.: Add the 700 grams Kabocha and continue sauteing for another two minutes.

3. 3

   Add stock and simmer.: Add the 5 cups vegetable stock and cover the pot with a lid. Lower the heat and simmer the pumpkin soup until the Kabocha is tender (about 10-15 minutes).

4. 4

   Cool. Puree.: Let the Kabocha Squash soup cool down, and then add it to a blender to puree.

5. 5

   Add to pot and add cream.: Return the soup to a clean pot and reheat. Season it with Salt to taste, and add the 1/2 cup heavy cream.

6. 6

   Garnish and serve.: Garnish the Japanese Pumpkin soup with a drizzle of extra cream and some minced Parsley.