Pumpkin Rice Cake Soup (w/ @Chilkap)

How to Make It

1. Rinse the rice cakes under cold water and drain well.
2. Pour the water (or milk) into a pan, add the pumpkin soup base, and stir over medium heat until smooth.
3. Add the rice cakes and simmer for 4–5 minutes, until they turn soft and the soup thickens.
4. Stir in the cheese until melted and creamy.
5. For the showstopper serving in the photos, ladle the soup into a steamed, hollowed-out kabocha. Garnish and serve hot.