Ingredients

1/2 large kabocha (1kg/2.2lbs)

1 medium size onion (sliced)

1 medium size potato (diced)

900 ml chicken stock or vegetable stock 

2 tbsp butter or olive oil 

1 cup of milk

1/2 cup of heavy cream

2 tbsp brown sugar 

Salt and pepper 

Garnish:

Pine nuts, parsley

Toast, Pita chips 

Direction

• Prepare diced Kabocha, potato and thinly sliced onion. 

• In a heated pot, add butter then sauce onion until fragrant. Add Kabocha and potato and saute for another 2-3 minutes until brown around the edges. Add chicken or vegetable broth and bring it to boil. Skim the scum of the surface as needed. It will take about 15 minutes for vegetables to cook through. Remove it from the heat once ready. With a hand blender, blend until everything is smooth. 

• Put it back on heat and stir frequently during this process to avoid burning in the bottom. Add milk and heavy cream and sugar. Season to taste with salt and pepper. The amount of salt is dependent on the amount of salt in the broth that you used. It’s ready once it’s back to boil.

• Garnish with pine nuts and parsley. Some toast or pita chips will give interesting contrast of different textures.