Kabocha Soup かぼちゃスープ

For a dinner party recently I served this kabocha soup cold and it was a huge hit. It really is so easy, can be made in advance, and will keep for a few days in the fridge so worth making a big batch. It is good hot or cold, and even better when a bit of heavy cream is poured in at the last minute before serving.

Cut kabocha into small pieces, be sure to remove the green rind and all seeds.
Steam in a steamer until tender.
Smash with a fork or a masher.
Return smashed kabocha to a soup pan and add chicken stock until desired consistency.
Season with salt as needed.
Allow to cool in the fridge or serve immediately.