Remove the skin from the kabocha, and cut the kabocha and onion into small pieces. Put kabocha and onion in a sauce pan, cover with water, bring to a boil, then simmer until tender. Add the consomme cubes.

Process the kabocha and onion with any liquid from cooking in a mixer. Add soy milk from the listed amount if it needs more liquid to process.

Return the processed liquid to the sauce pan, add soy milk and butter, then bring to a boil. Season with salt or your choice of seasoning, then it's ready to serve. In the summertime, it's delicious chilled!

Dress it up with a touch of heavy cream or croutons.