Ha! Wonderful spicy heat to warm me up.
Preroast your favorite KABOCHA.
Dice half a onion.
Dice a peeled potato.
Make a mirepoix.
Heat sauteuse and add 2 tsp of EVOO.
Sauté onion for 30 seconds, then add potato and sauté for 2 min without browning onion or the potato.
Add 1 C organic chicken stock
Add 1/2 C water
Cook to Reduce.
Scoop 1 C of cooked KABOCHA and add to soup.
Add salt and black pepper to taste
When smoothly blended put it through the sieve over a bowl.
Serve in soup bowl with sprinkles of Tabasco Sauce.