Miso Pumpkin Soup

Preparation Time 20 minutes

Cooking Time 20 minutes

Serves 4 to 6

Ingredients

• Pumpkin Puree 2 Quarts (about 8 cups) or 4 lbs. Sugar Pie Pumpkin (makes about 2 quarts of puree)

• Olive Oil or Vegetable Oil 3 to 4 tbsp

• Dried Onion Flakes 2 tbsp

• Miso Paste 4 tbsp

• Mirin 4 tbsp

• Vegetable Stock or Water 1 to 2 cups

• Salt and Pepper to taste

• Scallions, 2 to 3 sprigs finely chopped, for garnish

• Toasted Sesame Seeds, for garnish

• Pumpkin Seeds, for garnish

Roasting the Pumpkin and making a puree

1. Preheat oven to 425 F and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds. Slice each halves into quarters and rub about 1 tablespoon of olive oil over the flesh and place the quarters on the baking sheet. Roast for 30 to 35 minutes or longer, until the flesh is easily pierced through and slightly caramelized.

2. Carefully, scoop out the flesh into a blender; add some water or vegetable stock, about 1/2 cup, and blend into a smooth puree.

Method

1. Heat 2 tablespoons olive oil in a Dutch oven or any heavy-bottomed pot over medium heat. Add the dried onion flakes and garlic powder. Carefully add the pumpkin puree and stir to mix.

2. Gradually add the miso paste and mirin, stirring continuously to mix the miso into the puree.

3. Add stock or water to adjust the consistency of soup. Adjust the seasoning with salt and pepper. Let the soup simmer for about 8 to 10 minutes.

4. Ladle the soup into individual bowls; Garnish with scallions, sesame seeds and pumpkin seeds.

5. Enjoy the soup with some toasted buttered Baguette.