Remove the stem of the kabocha and peel. Sprinkle with water, wrap with plastic wrap, and microwave for about 4-5 minutes until softened.
Once it begins to crumble and appears mashable, transfer to a pot and use a whisk to mash.
When the kabocha becomes smooth, add the flour and mix until there are no flour streaks.
Add 100 ml of milk and blend into the kabocha. Then, add the remaining milk.
Turn the heat to low-medium and warm without boiling. Once it has warmed, add the ingredients.
Add some coffee creamer or dried parsley to taste and serve.
Story Behind this Recipe
Heavy cream is expensive, so I made it with milk.
Step 1: After heating the kabocha in the microwave, the dish will be hot, so be careful not to burn yourself. Use a toothpick to test the firmness of the kabocha and heat for additional time if needed. Step 5: The soup at the bottom will burn easily, so be careful.