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.