DIRECTIONS: Roasted Pumpkin: Peel and cube pumpkin into 1 inch chunks. Toss with 1 Tbsp oil and 1/2 tsp salt & 1/4 tsp pepper. Place on a parchment paper lined roasting pan and roast at 425* for 45 minutes, turning every 15 minutes.
Miso Soup: Add broth, ginger and wakame to soup pot, bring to simmer. Simmer for 15 minutes until ginger permeates the broth. Mix miso paste with a little water to thin. Turn off heat and add miso mixture. Ladle broth and pumpkin to serving bowl and garnish with green onion.