Kabocha Pumpkin Soup
This smooth, satisfying soup made with kabocha squash and pumpkin is spiced with cinnamon, nutmeg, and allspice for a great fall dinner.
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.
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.
Scoop kabocha squash flesh into the blender.
Add pumpkin puree vegetable broth cinnamon nutmeg and allspice.
Blend until smooth.
Pour blended mixture into a saucepan.
Cook and stir over medium-low heat until heated through 5 to 10 minutes.