Creamy Kabocha Soup (Instant Pot or Stovetop)

Step 1

Wash your whole kabocha and place in a microwave safe dish. Cover with another microwave safe dish or with a plastic covering safe to use in the microwave.

Step 2

Microwave your kabocha for 7-10 minutes, flipping the kabocha halfway through, or until the rind is soft enough to cut through with a kitchen knife. A 4 lb kabocha takes about 7 minutes to get soft; a 5 lb kabocha takes about 10 minutes.

Step 3

When kabocha is cooled enough to handle, slice in half and scoop out the seeds. Then continue to slice kabocha into smaller pieces and cut off the outer green skin, preserving as much of the inner orange kabocha as possible. Set aside.

Step 4

Melt butter on the sauté setting in the Instant Pot (or other device, if using). Add in chopped onions and cook until softened.

Step 5

Add in nutmeg and cinnamon and stir for a few seconds as the spices become fragrant.

Step 6

Add salt, prepared kabocha, and chicken broth.

Step 7

For Instant Pot: close lid, set to seal, and cook on manual high pressure for 10 minutes. If cooking on stovetop, bring to a simmer and cook until kabocha becomes very soft (about 20 minutes). If using a slow cooker in the morning, put all ingredients in and cook on low for eight hours.

Step 8

Quick release the Instant Pot (or turn off heat if cooking on stovetop). Use an immersion blender to puree soup until smooth and creamy. Taste and add more salt if desired. Keep leftovers in an airtight container in the fridge.