1/2 pound kabocha squash or acorn squash (peeled, seeded and chopped bite size)
5 1/2 cups water
1 tablespoon chili paste such as sambal oelek
1 4-inch square kombu (dried kelp) (optional)
4 ounces watercress (chopped)
1 tablespoon pumpkin seeds
1 tablespoon goji berries (optional )
2 tablespoons fish sauce
1 tablespoon soy sauce
Place adzuki beans in a pot with 3 cups water and bring to a boil. Lower heat and simmer for 45 minutes. Drain beans and leave them in the strainer.
In a large pot over medium high heat, add olive oil and when oil is hot, add squash and salt and cook for 8-10 minutes, until squash is caramelized and golden brown. Transfer squash to a bowl and set aside.
In the same pot over medium heat, add water, kombu, adzuki beans and sambal oelek. Stir, bring to a boil and lower the heat to a simmer. Cover and cook for 20 minutes on low.
Add watercress, cover and cook for 10 minutes.
Put half of the cooked kabocha squash in a blender along with 1/3 cup water. Blend until smooth and add to the soup pot along with the remaining kabocha squash, pumpkin seeds, goji berries, fish sauce and soy sauce.