RECIPE: Marc Matsumoto's Kabocha Soup

This soup made with kabocha pumpkin is ridiculously simple to make. Yet, by browning the onions and miso, you're able to impart a ton of complexity to the flavor, which makes it taste as though it's been simmering for hours. 

Makes 4 small servings

Ingredients

• 2 tbsp olive oil
• 70g onion, finely minced
• 2 tbsp miso 
• 230g kabocha (peeled and sliced)
• 2½ cups milk (non-dairy milk will work)
• ½ tsp konbu cha

Instructions

1. Saute the onions in the olive oil until they're tender and starting to brown. 
2. Add the miso and continue sauteeing until the miso is dark brown and very fragrant. 
3. Add the kabocha, milk and konbu cha. 
4. Turn down the heat to maintain a gentle simmer and cook the kabocha until it falls apart when prodded with a fork. 
5. Puree the soup using a hand blender, food processor, or blender. 
6. You can adjust the viscosity to your liking by adding more milk.

Recipe courtesy of our friend Marc Matsumoto of No Recipes