Pumpkin cream soup. Kabocha soup! (Japan)

I learned to cook this in Tokyo, I usually cook this with kabocha (green pumpkin) but it is so hard to peel that and I do not like to cook with the peel. Very simple, in olive oil, caramelize onions, then add the pumpkin cut into cubes, then add half vegetable broth and half water, some salt and pepper, cook for 20 minutes, covered, then blend and add cream at the end. Simple as that. I cooked this soup with lots of love! Here are the ingredients:

 

1/4 chopped onions

1 pumpkin, peeled, cut into cubes

1 cup vegetable broth

2 to 3 cups of water, liquid has to cover all vegetables.

salt, pepper

cream

olive oil

Simple as that!

Susana @ Delicioso y Divertido

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