Green Pumpkin (Kabocha) Soup

This is the soup we make on retreat mornings when everyone's coming back from a hike, cold and hungry. It's forgiving, it's simple, and it makes the whole house smell like something good is happening.

The "green pumpkin" also known as Kabocha squash or Japanese pumpkin. IT has a hard outer skin - suggest cut into 2 halves - scoop out the insides - lay the scoop side down because it is flat and stable and start cutting the green skin away. Once the skin is off, cut into small pieces. Peel and rough chop 1-2 large carrots.

Medium to large sized pot - medium heat add 2-3 TBSP of olive oil - add carrots and pumpkin mix with oil - allow to saute for 3-5 min then add water, vegetable stock or chicken stock just to cover. Bring to boil then simmer for 20 min with a lid. Stir occasionally. Add salt and pepper to your liking.

When tender - take off heat and use an immersion blender to blend smooth. Caution with a regular blender - adding hot ingredients to a closed space can build pressure - allow it to cool first with a regular blender - blend in batches for safety.

Option once stock is added, add a small apple peeled and rough chopped to pot it adds a bit more sweetness/balance to the earthiness of the pumpkin. Try the recipe with and without. One of the great lessons of cooking - play with the ingredients. Allow your taste buds to taste the actual flavor of the ingredients and what grabs ahold of your taste buds.

Serve with crusty bread and/or fresh ricotta cheese (for contrast of hot and cold). Or even avocado sliced on top! The soup only gets better on the next day!

List of tools/ingredients:

• Medium pot
• Immersion blender/ regular blender
• 1-2 Green pumpkins - peeled
• 1-2 large carrots - peeled
• 1 favorite apple - peeled
• Water or vegetable stock or chicken stock
• Salt and pepper
• Toppers: avocado, ricotta, crunchy homemade croutons OR try it natural.