Kabocha Pumpkin Soup

Remove the skin and seeds from the kabocha pumpkin, then cut it into bite-sized pieces.

Dice the onion.

Heat olive oil in a pot and sauté the onions.

Add the kabocha pumpkin and cook together, then pour in water.

Boil until the kabocha pumpkin is cooked through.

Transfer to a blender and puree until smooth.

Season with salt and pepper.

Bring to a boil once more, then serve in a bowl.