I realize that I posted about another yellow-ish soup not too long ago, but this one is different enough to warrant some love too. We had a kabocha squash in our CSA box that I just stared at for a few days. Kabocha feels more like fall to me, so I wanted to try and lighten it up a bit. I cooked it with onions in a veggie broth, and after blending it all together added some cumin and a lot of fresh lemon juice, and then topped it off with a few pepitas. It was tangy, light and tasty, and just as good cold the next day.