Pumpkin Soup with Almonds

This is sort of a dessert soup, but you can also have it as a meal in itself!

Ingredients

1/2 deseeded Kabocha (or any type of pumpkin, butternut squash)

15 raisins

water

honey or sugar

1 tsp mochiko

pinch of cinnamon

pinch of salt

sliced almonds to garnish

Roast the 1/2 kabocha (or whatever pumpkin you choose) at 350 degrees for 1 hour. Scoop out the meat and mash it with a fork. In a pot, combine pumpkin meat, raisins, water, and mochiko. Stir all together well and heat on medium heat for 15 minutes. Turn off heat and add sugar or honey to taste. Garnish with a pinch of cinnamon, pinch of salt, and sliced almonds.