Kabocha squash or Japanese pumpkin (Cucurbita maxima) is a winter squash variety that has started to become quite popular in farmers markets and some supermarket chains. Though the skin, which is thick and knobby, doesn't look remotely edible, it actually is and provides a significant amount of fiber. The inside flesh is sweet—a sort of cross between a pumpkin and sweet potato. You can let a kabocha get quite large, which makes it look intimidating, but once you get a knife through it, it's easy to prepare!
This soup takes some time to create, but believe me—it's well worth the taste!