Kabocha Squash Soup Recipe

Heat the toasted sesame oil in a large pot over medium heat. After 90 seconds when the oil is hot, add the onion and celery and cook for 8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the ginger, garlic, and 5-spice. Cook for 3 minutes, stirring frequently to bloom the spices in the hot oil.
Add the kabocha squash, potato, gochujang, maple syrup, and vegetable stock. Bring to a boil over high heat, then reduce to a simmer over medium-low heat. Cover and cook for 25 minutes, or until the squash and potato are fully tender.
Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Return the soup to the pot and stir in the coconut milk and miso paste. Warm gently over medium-low heat for 3 minutes, stirring occasionally. Do not boil after adding the miso. Taste and adjust the seasoning if needed.
In a small bowl, whisk together the gochujang and maple syrup until smooth.
Ladle the soup into bowls. Drizzle with the coconut milk, followed by the gochujang-maple mixture. Garnish with the toasted pumpkin seeds and rehydrated jujube dates.