Pumpkin Potage

Directions

1. 1
   Remove the kabocha squash's skin and seeds and cut into small pieces so that it will be easy to soften.
2. 2
   Slice the onion.
3. 3
   Add the water to the kabocha squash and simmer until soft.
4. 4
   Heat the butter in a frying pan and saute the onions until translucent.
5. 5
   Add the onion to the kabocha squash and simmer for about 5 minutes.
6. 6
   Turn off the heat.
7. 7
   Add the milk to Step 4 and blend in a blender.
8. 8
   Return Step 5 to the pot.
9. 9
   Add the soup stock cube and salt and heat for 2~3 minutes.
10. 10
    Turn off the heat, add the heavy cream, mix, and serve.