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 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)

  • Sea Salt

  1. 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.

  2. 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.

  3. 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.

  4. Transfer soup mixture to a blender (or use an emulsion blender) to puree the soup.Pour mixture back into pot and gently re-heat.

  5. 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.     

Lois JacksonRecipes