Remove the skin from the kabocha, and cut the kabocha and onion into small pieces. Put kabocha and onion in a sauce pan, cover with water, bring to a boil, then simmer until tender. Add the consomme cubes.
Process the kabocha and onion with any liquid from cooking in a mixer. Add soy milk from the listed amount if it needs more liquid to process.
Return the processed liquid to the sauce pan, add soy milk and butter, then bring to a boil. Season with salt or your choice of seasoning, then it's ready to serve. In the summertime, it's delicious chilled!
Dress it up with a touch of heavy cream or croutons.
Story Behind this Recipe
I received a nice-looking kabocha.
You could microwave the kabocha and onion. Adjust the amount of soy milk and seasonings to taste depending on the sweetness and variety of kabocha. For those who prefer a light tasting soup, use plenty of soy milk.