Ingredients:

• 1 pound of kabocha squash (or pumpkin)
• 1 carrot
• 1 orange
• 1 sliced onion
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt/pepper

Instructions:

1. Peel and cut the kabocha squash and carrot into cubes.
2. Heat a pot over medium heat, add the olive oil, then the onion.
3. Cook the onion for 2 minutes until softened, then add the rest of the vegetables.
4. Pour in the broth, cover, and cook for 25 minutes.
5. Add the juice of one orange, then blend everything together.
6. Season with salt and pepper, and serve hot.

Tip: Top the soup with some sour cream and roasted pumpkin seeds for extra flavor.