Rinse the adzuki beans well and drain in a strainer. Put them in a pot and heat on medium heat with 4 cups of water. (There's no need to refresh the water).
Once it's come to a boil, reduce to low heat and simmer until the beans are soft enough to smash between chopsticks. If the amount of water reduces below the level of the beans, add more water. Once it's finished simmering, add the salt.
Remove the seeds and pith from the kabocha. Cut into bite-sized pieces without removing the skin.
Add the pumpkin to the pot and increase to high heat. Once it comes to a boil, reduce to low heat and simmer until the kabocha is tender. Once there's only a little bit of liquid remaining, turn off the heat.
Story Behind this Recipe
This is a macrobiotic dish, but I often make it for my husband who's having pancreatic and liver problems. I hear it's also effective against diabetes.
For the best taste and appearance don't mix it too much. You'll taste a mild sweetness. Basically, I don't use sugar, but if you prefer a sweeter taste, then it's fine to add beet sugar.