Creamy Spicy Kabocha Soup

Ingredients:

• 560 grams Kabocha, medium size (Japanese pumpkin - sold at Asian grocery stores)
• 3/4 of a medium onion
• 2 tbs butter
• 520 ml chicken broth
• 125 ml heavy cream
• 150 cc milk or less (adjust to the consistency you prefer)

*Spices*

• 1/4 tsp coriander
• 1/8 tsp cayenne pepper (can be added up to 1/4 tsp to your preference)
• 1/8 tsp cinnamon
• 1/16 tsp all spice
• 2.5 tsp brown sugar (or less to your preference)
• 1.5 tsp honey
• A pinch of red pepper (optional)

How to make Creamy Spicy Pumpkin Soup:

1. Slice onion and cut the pumpkin skin and dice it into big pieces.. (If you put the whole medium-sized pumpkin in the oven at 350 degrees for about 10 minutes and 5 minutes the other side, they'll get soft enough to cut into pieces.) See the picture for how to cut the pumpkin skin.
2. Cook onion in butter in a pot until they become clear, which means cooked well and that makes the soup sweeter, and add pumpkin.
3. Add chicken broth in the pot and simmer it until pumpkin gets completely soft.
4. Use an immersion blender (or a regular blender) to mash onion and pumpkin in soup.
5. Add heavy cream and milk and flavor with *Spices* to make your perfect soup!