Miso Roasted Pumpkin Soup

 Prep Time 30 minutes

 Cook Time 1 hour

 Total Time 1 hour 30 minutes

 Servings 6

INGREDIENTS

• 1 medium pumpkin, about 1kg, halved and seeds removed

• 2 teaspoons olive oil

• salt and pepper

• 1 tbsp Three By One coconut oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 1 - 2 tbsp freshly grated ginger

• 1/2 cup finely chopped coriander

• 1 tsp Three By One turmeric powder

• 1 tsp smoked paprika

• 1/2 tsp chilli flakes

• 3 cups vegetable stock

• 1 can Three By One coconut milk

• 1 medium lime,  juiced

• 2 tbsp miso

• seeds/coriander/Three By One coconut chips/Three By One coconut aminos, to garnish

INSTRUCTIONS

1. Preheat your oven to 200°C

2. Rub the pumpkin halves with a bit of olive oil and season with salt and pepper. Place cut-side up on a baking tray.

3. Roast the pumpkin for about 30 minutes, until it is tender and beginning to turn golden brown.

4. While the pumpkin is roasting , heat the coconut oil over a medium heat in a large heavy-bottomed pan.

5. Add the onions and sauté for 3-5 minutes, until translucent.

6. Add the ginger and garlic, and sauté for another 3 minutes or so.

7. Add the coriander, turmeric, smoked paprika, and chilli flakes, and cook for another 3 minutes. 

8. Add about 1 cup of the vegetable stock to the pan and stir well.

9. Once the pumpkin is roasted, remove from the oven and let it cool slightly.

10. Scrape the contents of the pan, the stock and spices, into your blender. 

11. Scoop the pumpkin out of its’ skin and add to the blender with the soup base. 

12. Blend on high until the mixture is smooth, adding more liquid if you need to.

13. Pour the mix from the blender back into the pan. Rinse the blender out with the remaining stock and add that into the pan as well.

14. Add the coconut milk and lime juice.

15. Heat the soup to a gentle simmer.

16. Put the miso paste into a small bowl, and add a few tablespoons of the hot soup. Stir into a slurry, then add this back to the soup and stir well.

17. Season with sea salt and extra lime juice if you like.

18. Serve hot, drizzled with coconut aminos and topped with seeds, coriander, coconut chips, to taste.