Kabocha Potage

Directions

1. 1
   Thinly slice the onion.
2. 2
   Remove the seeds and pith from the kabocha and peel.
3. 3
   Cut it into pieces.
4. 4
   Fry the onions in vegetable oil until wilted.
5. 5
   Mind you don't burn them!
6. 6
   Add the water, soup stock and kabocha, cover with a lid and simmer.
7. 7
   After around 15 minutes, when the vegetables have softened, blend (or whisk) until smooth.
8. 8
   Add the milk and heat it up.
9. 9
   Season with salt and pepper, and a little sugar if you like.