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Add the onions into a medium pot and fry in water or a little oil over medium high heat (2 minutes).
Once the onions become fragrant and slightly browned, add in the kabocha. Then pour in the kombu dashi and mix. Add in the cooked brown rice, dried thyme and salt. Bring the heat up to a high and allow the dashi to come to a boil. Then turn down the heat to a medium low and let the soup simmer for 15-20 minutes, or until kabocha is fork tender.
Use an immersion blender to blend until desired consistency. Or carefully blend the soup in a regular blender. Serve and enjoy!