Pumpkin Soup

• 500 g kabocha pumpkin
• 400~450 ml milk
• 1 tbsp butter
• 1 bouillon cube (soup stock)
• 1 tsp soy sauce

1. Scoop out the pumpkin seeds and cut into bite sized pieces.
2. Peel the skin.
3. Microwave them for 5~7 mins (until soften).
4. Put pumpkin into the pot, mash and stir well with whisk until smooth.
5. Pour the milk into the pot little by little.
6. Heat the soup over low heat, not boil it.
7. Add butter, bouillon cube, soy sauce, salt and pepper and stir to combine.

milk, butter, bouillon cube, soy sauce

Taken from cookpad.com/us/recipes/280998-pumpkin-soup (may not work)