Kabocha Potage

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.

No additional tips available.