Japanese Pumpkin Soup

My mom had a Japanese pumpkin (Kabocha) and she wanted soup out of it. So I found a recipe online and adapted it to what we had on hand. It was pretty delicious. Sorry, the picture of the soup was not good enough to post. I was too busy enjoying it.

Ingredients:

• Medium sized Japanese pumpkin
• 1 onion, sliced
• 1 1/2 cup chicken stock
• 1/2 cup evaporated milk (milk works too)
• 1 Tbsp butter
• Salt and Pepper
• Water to boil the pumpkin

Directions:

1. Cut pumpkin into large chunks and remove seeds.2. Bring enough water to cover the pumpkin to a boil and briefly cook the pumpkin until softened, about ten minutes. Discard water and peel pumpkin. Cut into smaller chunks.

3. In a pot, saute onions in butter. Add pumpkin chunks and chicken stock. Bring to a boil.

4. Carefully pour soup into a blender and blend until smooth. Small batches are easier to handle. You can also use a hand held immersion blender. You may blend all the soup or blend only part of the soup to get a chunkier consistency.

5. Return soup to pot and add milk. Season with salt and pepper to taste. Bring to a boil again.

6. Enjoy!