Introduction
This type of pumpkin soup is quite popular in Japan. This is a translation of a simple and easy to make soup that I've made a couple of times. The key is to use a nice sweet ripe squash.
Squash and Onion Preparation
Cut up and weigh the squash. Leave the seeds and wrap the pieces in plastic wrap or place in a plastic bag. Microwave the pieces for 4 minutes. Turn and microwave for another 4 minutes. Make sure the squash has been cooked evenly and is soft. Cooking time depends on the strength of the microwave used and the amount of squash. Adjust as necessary to cook the squash. Put is back in the microwave for another few minutes if it isn't well cooked.
The squash should be nice and soft at this point. Scoop the seeds out and skin the squash. Cut the squash into chips and put aside.
Next, fry up the onions. You can prepare the onion while you wait for the squash to cook. Mince up the onion, add a bit of oil to a pot and fry until the onion's color starts to change.
Making the Soup
Add the squash, water and soup mix to the pot. Use as much or as little soup mix as desired If the squash is soft enough you can just bring the soup a boil and it will break up. Otherwise, when the squash looks like it won't easily break up, dump the mixture into a blender and mix it until soft and creamy. Once the squash has is entirely broken up, add the milk and fresh cream. Bring to a boil.
Add salt and pepper to taste. If the soup isn't sweet enough for your tastes you can add a tablespoon or two of sugar.
Serves 2
This is a translation of a Japanese recipe.