Wash the Kabocha squash, cut in half and take the seeds out. Place the cut side down on a dish with ¼ cup water. Cook in Microwave oven for 20 minutes.
Wash the red beans and put in a small pot with 1 cup of water. Cook for 15 minutes and drain in a colander.
Scoop out the cooked squash with a spoon and put in a blender, combine with 4 cups water and sweet rice powder. Blend for about 2 minutes.
Pour into a medium size pot on medium high heat keep and stir with a wooden spoon. Cook for 25 minutes, add salt and cooked red beans and cook for 3 minutes more.
Put in a soup bowl and garnish with pine nuts.