Let’s prepare the kabocha, a typle of sweet squash also known as Japanese pumpkin. Scrape out the seeds with a spoon.
Place the cut side on the cutting board and remove the skin with a knife. Hold the pumpkin tightly and be careful not to cut yourself. If the skin is too hard to remove, microwave the pumpkin a minute at a time until it becomes soft enough to peel.
Remove the remaining skin with a peeler. This will help the pumpkin potage have a beautiful orange color.
Cut the pumpkin vertically in half. Divide each of the halves into 2 slices.
Cut the slices into 1cm (0.4″) blocks.
Next cut the onion in half. Remove the basal plate part of the root. Slice the onion across the grain into thin slices.
Let’s cook the Japanese pumpkin. Drop the butter into the heated pot, coating the bottom thoroughly. Add the onion slices.
Sauté on medium heat until lightly brown.
Drop in the pumpkin blocks and continue to sauté for 2 to 3 minutes.
Add the water to the pot. Crumble the chicken bouillon cube into the mixture. Distribute it evenly among the vegetables with a paddle. Bring to a boil on high heat.
Skim off the foam with a mesh strainer to reduce any bitterness.
Reduce the heat, cover and simmer on low for about 10 minutes.
Remove the lid. If the pumpkin looks soft enough to mash, turn off the burner.
Add the milk to the pot. With a hand blender, mash the pumpkin until smooth and creamy. A paddle or a hand mixer would do the same job or you can also mash the pumpkin through a fine mesh strainer.
Turn on the burner and heat the potage over medium heat while occasionally stirring.
Add the whipping cream. Sprinkle on the salt and pepper. Lightly mix with the paddle, turn off the burner and it is ready to serve.
Ladle the pumpkin potage into a bowl. Wipe off any drips with a kitchen cloth and place the bowl on a coaster. Sprinkle on the pepper. Finally, top with the crumbled crackers.
Enjoy plenty of nutritious pumpkins which will help maintain your beauty and health!