First, prepare the vegetables. Cut the onion in half, then into thin strips. Then, cut open the kabocha and scoop out the seeds and pulp. Cut the kabocha into 2cm/1inch cubes and cut off the skin if you like. (Tip: to make cutting kabocha easier, microwave it for 3-6 minutes before you begin to cut. Be careful when taking it out of the microwave as it can get really hot!) Finally, cut the carrots and broccoli however you want. It’s best to have small to medium sized pieces for stew.

In a large pot, melt the butter over medium heat. Once melted, add the onions and saute until it becomes clear and starts to caramelize. Add the carrots and stir fry for a bit. Then, add the kabocha and continue to stir fry. Cook the vegetables until you’re able to cut the kabocha with a wooden spoon using pressure. We don’t necessarily want the vegetables too soft at this point.

Add the broccoli just before adding the milk. Season with the bouillon powder and stir to evenly distribute.

Let the soup come to a boil, then cover and lower heat. Let the soup simmer for about 10 minutes or until thickened and more golden in color. Keep a close eye on the pot as milk boils over easily.

Once the soup is thickened, check the texture of the kabocha. You should be able to easily mash it using a fork. If you’d like, you can also mash the kabocha and mix it into the soup if you prefer a less chunky soup. Otherwise, remove from heat and ladle into bowls, and the pumpkin soup is done! 完成です！