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Roasted Pumpkin and Carrot Soup

From Christina Cooks by Christina Pirello 30 minutes prep time | Serves 4 2 small sugar pumpkins, halved and seeded 2 Tbsp extra-virgin olive oil, plus extra for coating pumpkins Sea salt 1 small yellow onion, diced 3 to 4 carrots, diced Grated zest of 1 lemon 1 Tbsp mirin (rice wine) or white wine 2 c water 1 c plain soymilk, plus extra if needed 2 tsp sweet white miso 2 to 3 Tbsp pumpkin seeds, pan-toasted, for garnish 2 to 3 sprigs fresh parsley, minced, for garnish 1. Preheat oven to 375º. Generously rub outside skin of pumpkins with oil. Place, cut sides down, in shallow baking pan. Sprinkle lightly with salt and add 1/8 inch water to pan. Cover loosely with foil and bake about 40 minutes. Remove from oven and set aside to cool. 2. Place 2 tablespoons oil and onion in medium soup pot over medium-high heat. When onion begins to sizzle, add pinch of salt and saute for 2 minutes. Stir in carrots, pinch of salt, lemon zest, and mirin. Saute for 1 to 2 minutes. 3. Scoop pumpkin flesh out of skins and add to vegetables in soup pot. Add water and soymilk. Cover and bring to boil. Reduce heat to low and cook soup until carrots are quite soft, about 25 minutes. 4. Transfer soup, by ladlefuls, to a food mill or blender and puree until smooth. Add small amount of soymilk to thin soup as desired. Return soup to pot and place over very low heat. 5. Remove small amount of broth and use to dissolve miso. Stir miso mixture into soup and simmer, uncovered, for 3 to 4 minutes to activate enzymes in miso. Serve garnished with pumpkin seeds and parsley.

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