Fall is one of my favorite times to cook. It’s a lot easier to be inspired. Even my partner, who pretty much makes fried rice every time its his turn to cook, can be inspired once the calendar turns to October and there are a few crunchy leaves on the ground.
I can’t take credit for this recipe- its all his. However, I should get points for pulling the ingredients out of him. “It’ll take too long,” he said.
The Furikake is optional, but I put it on EVERYTHING.
Spicy Pumpkin Soup
3 lbs Kabocha or some other good cooking pumpkin, cut in halves, seeds scooped, and rubbed generously with olive oil
4 1/2 cups vegetable broth
3 T mild white miso
1 onion, diced
3 cloves garlic, minced
1 thumb sized knob of ginger, minced
salt, pepper, to taste
Hot peppers (or dried powdered chilis) to tastE
Apple Cider Vinegar
Sesame oil
Roasted Pumpkin seeds
Vegan Furikake (optional) (I get mine at Whole Foods and use it on everything!)
Directions
Preheat oven to 375, and place well greased Pumpkin halves face up. Sprinkle with salt and pepper and roast for 20 minutes, flip, and roast for 20 more minutes until nice and carmelized.
Meanwhile, sauté the onions for 5 minutes, then add the garlic and ginger. If you are using real hot peppers, add them here as well. Sauté for another 2-3 minutes.
Heat 4 cups broth on the stove, and add onion mix. Scoop pumpkin out of its shell and add to pot.
Add miso to remaining half cup of broth and whisk into a slurry so that there are no lumps. Slowly add to pot. Bring to a boil, and taste for salt, pepper, and heat. If you need more heat, add powdered chili pepper. Add a splash of apple cider vinegar.
Remove pot from stove and let cool a little. With an immersion blender, or a regular blender in batches, puree the mixture until smooth.
Serve with a swirl of sesame oil, a pinch of roasted pumpkin seeds, and a sprinkle of furikake.
Happy Fall!
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