Roasted Pumpkin Soup...a heart warming treat for a cold winter day!
Note: in a pinch you can use organic pureed pumpkin (approximately 2 ¼ cups) but ...you will lose the caramelized pumpkin flavor you achieve with roasting
2 sugar pumpkins (approximately 3 lbs)
3 finely diced parsnips
2 shallots, diced (approximately 1/4 cup)
2 cups vegetable broth
1 cup soy milk
1 Tablespoon soy sauce
2 Tablespoons toasted sesame oil, plus extra oil for coating pumpkin
3 Tablespoons chick pea miso (or other light miso)
Preheat the oven to 400º. Lightly oil the inside of the pumpkin halves and season each with sea salt. Place the pumpkin halves cut side down on a baking sheet and bake in the oven for 30 minutes, or until the pumpkin meat is fork-tender. Remove from the oven. When it’s cool enough to handle, use a spoon to scoop out the roasted pumpkin and set aside.
Add 2 Tablespoons toasted sesame oil and the diced shallots to a large saucepan.Sprinkle lightly with sea salt and saute over medium heat for 2 to 3 minutes and then add the diced parsnips and soy sauce and continue to sauté for another 5 minutes.
Add the pureed pumpkin, soy sauce, vegetable broth and soy milk, bring to a boil and then cover, reduce heat to low and simmer for 20 minutes.Let soup cool for 10 minutes.
Transfer soup mixture to a blender (or use an emulsion blender) to puree the soup.Pour mixture back into pot and gently re-heat.
Reduce heat, blend the miso into a ¼ cup of the soup and return it to the pot.Add additional broth, if necessary to reach desired consistency. Recipe serves 3-4.