|Ingredients 2 servings|
|2 tablespoons White dashi|
|150g (1/4 pieces) Kabocha pumpkin|
1) Peel the skin off the kabocha pumpkin and slice it thin. Mince the onions.
2) Melt the butter in a pot and sauté ingredients from step 1. When the butter is mixed well on ingredients add the White dashi and water. Bring to a boil and lower heat. When kabocha pumpkin is cooked put it in a mixer and strain it after blending.
3) Add milk to ingredients prepared in step 2 and put it over heat to warm it up.
4) Serve in a soup dish and if you like sprinkle croutons and pepper.