1Small sugar pumpkinor sub with 1 can of pumpkin puree
1/2cupPlain, unsweetened soy, oat, or cashew milk
1/4cupExtra virgin olive oil
1/4cupShiro (white) miso
1halfOnionsliced
2tbspMaple syrup
1tspTumeric
2clovesGarlicsliced
1inchPiece of gingerminced
Salt and pepperto taste
Pumpkin seeds for garnish
Extra virgin olive oilfor drizzling
Instructions
Roast the pumpkin: preheat oven to 400 degrees. Cut the pumpkin in half, remove seeds and stringy bits and then coat the flesh with a generous drizzle of olive oil, 2 tbsp maple, salt and pepper. Place on a rimmed cookie sheet, cut side down and roast for 35-45 minutes.
Or, open the can of pumpkin.
Heat 1/4 cup of olive oil in a soup pot over medium heat. Cook onion until soft and glossy, about 5-7 minutes. Then add garlic and ginger and stir for 2 minutes. Add the pumpkin flesh, turmeric and 500ml (2 cups) water. Bring to a boil and then simmer for 15 minutes. Remove from heat.
Finally, add soy milk and miso and blitz with a handheld blender until smooth. Taste and adjust seasoning with salt and pepper if necessary.