Roasted Pumpkin-Miso Soup

This great soup combines the taste of japanese miso and pumpkin pie.It takes a little time to prepare but the time is worth it.

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Ingredients:

• 1 pumpkin (1 1/2lbs size)
• 2 oz butter
• 4 Tbsp maple syrup
• 1 tsp grated nutmeg
• 4 sprigs fresh thyme
• 6 oz onions, rough chopped
• 4 cloves garlic, rough chopped
• 4 Tbsp blended olive oil
• 2 oz white wine
• 5 cups chicken stock
• 2 Tbsp white Japanese miso paste
• Salt and pepper, to taste

Method

Preheat oven to 350 degrees. Split the pumpkin in half with a large sturdy knife, and remove seeds. Place pumpkin into a oven-proof dish. In a sauce pot place butter, maple syrup, grated nutmeg and bring to a boil. Pour this evenly on the inside of the pumkin. Separate the leaves from the thyme, and reseve the stems. Sprinkle the leaves on the pumpkin. Sprinkle salt and pepper, then cover with aluminum foil. Place in oven for 1 hour, or until very soft. Meanwhile, in a soup pot, sweat the onions, thyme sprigs and garlic with olive oil until tender. Season to taste. Once the pumpkin is soft, scoop the inside out with a spoon and place in another pot. Place the remaining skin into the pot with onions and garlic. Pour in the wine, and bring to a boil for 30 seconds. Cover with chicken stock, and simmer for 30 minutes. Strain the above into the pot with the pumpkin pulp, and bring to a simmer. Add the miso, and use a wire whisk to thoroughly incorporate into the soup. Season to taste.

Notes: For a simple garnish, and toasted croutons, bacon and chives with a dollop of sour cream. For a vegetarian version, simply replace the chicken stock with water.

Number of servings: 4

Submitted By: Akihiro
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