Original installments of "What’s Cooking Hawaii" resume tonight at 7 on KFVE, with dishes from Chris Okuhara of Miso + Ale Urban Food Distributors. Grant Sato hosts. Episodes repeat at 5 p.m. Sundays. The second season concludes Feb. 26, with reruns in rotation beginning in March.

KABOCHA COCONUT SOUP

3 pounds kabocha

1 tablespoon cinnamon

1 tablespoon salt, plus more to taste

1 white onion, rough chopped

Ham stock or water

2 (14-ounce) cans coconut milk

Sour cream, for garnish

Parsley, for garnish

Preheat over to 400 degrees. Cut kabocha in quarters and scoop out seeds.

In bowl, mix cinnamon and salt, then sprinkle over kabocha.

Roast kabocha 20 minutes or until it gets brown and soft. Remove from oven and cool.

Scrape out flesh and discard skin.

In pot, combine kabocha and onion, and add enough stock or water to cover. Boil 30 to 45 minutes.

Remove from heat and use hand blender to puree.

Strain through a fine strainer. (Discard puree or save for other use.) Add coconut milk and mix.

For thicker soup, bring to a boil and add roux or slurry.

Garnish with sour cream and chopped parsley. Serves 5 to 6.

Nutritional information unavailable.