Creamy variation featuring chunks of roasted Japanese pumpkin and white miso.
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Preheat your oven to 400°F (200°C) and toss the kabocha cubes with 1 tablespoon of oil on a baking sheet.
Roast the kabocha for 20-25 minutes until the edges are caramelized and the flesh is tender.
In a large pot, heat the remaining oil over medium heat and sauté the diced onion and ginger until soft and fragrant.
Add the roasted kabocha to the pot, reserving about one cup of the best-looking chunks for garnish.
Pour in the broth and mirin, bring to a gentle simmer, and cook for 10 minutes to allow flavors to meld.
Use an immersion blender to purée the soup until smooth, then reduce heat to low.
In a small bowl, whisk the miso paste with a ladle of the warm soup until dissolved, then stir it back into the pot.
Stir in the cream and the reserved kabocha chunks, then serve topped with green onions and sesame seeds.
