Whole Kabocha Soup (including seeds)

Wrap the kabocha squash in damp kitchen paper, wrap it in plastic wrap and heat it in the microwave (approximately 2 minutes 30 seconds at 1000W). Leave the skin on the squash and remove the stem if it is attached.

Once heated, remove the plastic wrap and kitchen paper to cool

Place the kabocha squash and water into the blender container and firmly secure the lid.

Turn the dial to start the blender and set the speed to “10”. Blend for 3 minutes.

Transfer the contents to a pot, add butter, powdered chicken bouillon and milk, bring to a boil, and season with salt and pepper.

Serve in cups and add heavy cream if desired.

Once heated, remove the plastic wrap and paper towel, and let it cool slightly.

Place the kabocha squash from step 2 and water into a cup and securely attach the lid.

Set the dial to “10” and blend for approximately 4 minutes.

Transfer the mixture from step 4 to a pot, add butter, Western-style chicken stock powder, and milk, then heat. Bring it to a boil and season with salt and pepper to taste.

Serve in a bowl and drizzle with fresh cream.