Preheat oven to 375 degrees. Toss pumpkin and peeled garlic with 2 tbsp oil, salt and pepper to taste, and roast in oven on a baking tray or parchment paper for 30 minutes or until tender.
Heat the remaining oil in a soup pot. Sauté the ginger and shallots until tender then add the miso and stock and finally the roasted pumpkin. Simmer for 10-15 minutes then turn off the heat and let the soup sit for a few moments. Blend in a blender or use an immersion blender until smooth.
Serve warm topped with chives and sesame seeds to taste.
Enjoy this soothing, savory, and healthful pumpkin soup!
Ingredients
Directions
Preheat oven to 375 degrees. Toss pumpkin and peeled garlic with 2 tbsp oil, salt and pepper to taste, and roast in oven on a baking tray or parchment paper for 30 minutes or until tender.
Heat the remaining oil in a soup pot. Sauté the ginger and shallots until tender then add the miso and stock and finally the roasted pumpkin. Simmer for 10-15 minutes then turn off the heat and let the soup sit for a few moments. Blend in a blender or use an immersion blender until smooth.
Serve warm topped with chives and sesame seeds to taste.
Enjoy this soothing, savory, and healthful pumpkin soup!
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