The pumpkin soup is the perfect way to warm up. the miso adds a savory depth that enhances the flavor of the pumpkin.
(Serves 8-10)
2 lb. pumpkin
1 lb. sweet potatoes
4 peeled garlic cloves
3 tbsp. olive oil, divided
salt and pepper to taste
freshly ground black pepper
1 shallot, chopped
2 tsp. freshly grated ginger
3 tbsp. Miso Paste
6 cups vegetable stock
2 tbsp. chopped chives or scallions
Preheat oven to 450°F.
Remove the seeds from the pumpkin and cut it into 2-inch pieces. Peel and cut the sweet potatoes into 2-inch pieces.
Combine the pumpkin, sweet potatoes, and garlic on a baking sheet, toss with 2 tablespoon of olive oil, and sprinkle with salt and pepper.
Roast in the oven until the pumpkin and sweet potatoes are tender when pierced with a knife,
about 30 minutes, tossing halfway through. If you left the pumpkin skins on, peel when cool enough to handle.
Heat remaining tablespoon of olive oil in a large pot over moderate heat. Add shallots and ginger and cook until softened. Add Miso Paste and vegetable stock and stir until dissolved. Add roasted vegetables and simmer for 15 minutes. Turn down heat if necessary to avoid boiling, as this can impair the flavor of the miso.
Puree the soup using an immersion blender, or puree in batches in a blender or food processor.
