Japanese pumpkin potage (Kabocha no potāju)

1. Peel the pumpkin, scoop out the seeds and cut into 2 cm cubes; slice the onion thinly.

2. In a pot, soften the onion in the butter for 5 minutes until translucent – don't let it brown.

3. Add the pumpkin, toss for 2 minutes, then pour in the dashi, cover and simmer for 15 minutes until the pumpkin is very soft.

4. Blend with a stick blender until silky smooth.

5. Pour in the milk and cream, season with salt and pepper and heat through without boiling.

6. Ladle into bowls and serve garnished with a drop of cream or toasted pumpkin seeds.

Tip: Potāju is a favourite cream soup in Japanese cafés and family restaurants: kabocha is an especially sweet, chestnutty squash. Dashi gives it a subtle umami, but vegetable stock works too.