Peel and cut the kabocha squash into chunks. Measure out the sago rice.
2
Place the kabocha chunks, sago rice, sugar, and milk into the inner pot of a thermal cooker.
3
Heat on the stove until boiling, then transfer the inner pot to the outer insulated container and cover to allow the residual heat to cook everything through.
4
After sufficient time has passed, open the lid and check if the kabocha and sago are fully cooked.
5
Gently mash the kabocha chunks slightly to create small pieces and thicken the soup.
6
Pour the soup into serving bowls and drizzle with heavy cream and cinnamon powder before serving.
PrimedTableBETA
