Comforting Pumpkin (Kabocha Squash) Potage

• 200 grams without seeds and skin Pumpkin (Kabocha Squash)
• 1/2 Onion
• 20 grams Butter
• 200 ml Water
• 1 Consomme soup stock cube or bouillon
• 100 ml Milk
• 50 ml Heavy cream
• 1 dash Salt and pepper
• 1 Heavy cream (to finish)

1. Cut the kabocha squash into 5 mm thick slices.
2. Thinly slice the onion.
3. Add the butter in a frying pan, and turn on the heat.
4. Add the kabocha squash and onion, and stir-fry over medium heat for 2 ~ 3 minutes without burning.
5. When the onion becomes transparent, soft, and wilted, add the water and consomme.
6. Bring to a boil, cover with a lid, and simmer for about 10 minutes over low heat.
7. (until the kabocha squash is about to fall apart.)
8. Let Step 3 cool then puree in a food processor or a blender.
9. Strain through a fine mesh sieve, and transfer to a small pot.
10. Put the pot with the Step 4 puree over the heat, and add the milk and heavy cream little by little.
11. Adjust the taste with salt and pepper, bring to a boil, and your done.
12. Serve in a bowl, swirl in heavy cream if you'd like, and enjoy It's also delicious served cold in the summer.
13. I recommend this recipe, "Candied Kabocha Squash" made with leftover kabocha squash skin

without seeds, onion, butter, water, bouillon, milk, cream, salt, heavy cream

Taken from cookpad.com/us/recipes/155224-comforting-pumpkin-kabocha-squash-potage (may not work)