Roasted Pumpkin & Tomato Soup


2 1⁄2 pounds
sugar pumpkin (roasted, mashed)
1⁄4 cup
olive oil
1 cup
red onion (chopped)
2 tablespoons
fresh ginger (chopped)
1 tablespoon
garlic (chopped)
28 ounces
crushed plum tomatoes
1 tablespoon
miso paste
4 cups
vegetable stock
fresh thyme (chopped, season to taste)
fresh rosemary (chopped, season to taste)


Preheat oven to 350 degrees. Wash, split and remove seeds from the sugar pumpkins. Roast the pumpkin in the oven on a baking sheet with the split side facing down. Cook until the skin is easily pierced with a fork and the flesh is soft (about 45 minutes to an hour). Remove from the oven and let cool, then scrape the flesh from the skins. Set the shredded flesh aside. In a rondeau, add olive oil and saute onion, ginger and garlic until fragrant. Add the pumpkin flesh, tomatoes, miso paste and veggie stock, cover the rondeau with a lid and let simmer for 10-15 minutes while stirring occasionally. After you're done simmering then coarsely puree with a hand held immersion blender. Lastly, season to taste with salt, pepper, and fresh herbs.  (Recipe #726)

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