Start by roasting kabocha squash, garlic, and onion until they're tender and caramelized. Once cooled, peel the skin off the kabocha and blend everything together until smooth. Add your choice of stock to achieve the desired consistency.

In a separate pot, cook the orzo until al dente. Once ready, combine the orzo with the kabocha soup and let it simmer for a few more minutes. Stir in some miso and butter for extra depth and richness.

For the crispy ham topping, place 1-2 slices of ham between sheets of kitchen paper and microwave for about a minute, checking in short intervals to prevent burning. Once crispy, break it into small pieces.

Serve the soup with the crispy ham bits and a generous sprinkle of parmesan cheese on top.