PUMPKIN MISO SOUP

2 tablespoons mellow white miso
2 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