PUMPKIN MISO SOUP2 tablespoons mellow white miso2 tablespoons water 3 green onions, finely chopped 1 tablespoon ginger, minced 2 teaspoons peanut oil 2 cups cooked and pureed pumpkin 2 cups vegetable stock 1 cup water Mix together the miso with the 2 tbsp water in a small bowl and set aside. Saute green onions and ginger in oil in a soup pot for 5 minutes. Transfer to a blender and combine with pumpkin and vegetable stock. Blend until smooth. Return to soup pot and stir in the 1 cup water. Heat over medium-low heat until heated through, about 5 minutes. Remove from heat. Stir in the miso mixture and serve immediately. Servings: 5 Adapted from source: Vegetarian Gourmet; Fall, 1995
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