Kabocha Pumpkin Soup

• 1/2 large kabocha squash, seeded
• 1 teaspoon olive oil
• 1/2 small yellow onion, chopped
• 1 clove garlic, minced
• 1 cup pumpkin puree
• 1 cup vegetable broth
• 1 pinch ground cinnamon, or to taste
• 1 pinch ground nutmeg, or to taste
• 1 pinch ground allspice, or to taste

1. Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
2. Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
3. Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
4. Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

kabocha squash, olive oil, yellow onion, clove garlic, pumpkin puree, vegetable broth, ground cinnamon, ground nutmeg, ground allspice

Taken from www.allrecipes.com/recipe/258183/kabocha-pumpkin-soup/ (may not work)