Pumpkin Miso Soup
by Lisa Villiarimo, Food Specialist/TCM Assistant

INGREDIENTS:
4 Cups broth (Chicken, Dashi or Vegetable)
1 inch fresh ginger, sliced
2 Tbsp dried wakame seaweed
2 Tbsp organic miso paste
2 Cups roasted pumpkin (Kabocha or butternut squash)
1 Tbsp oil (avocado, coconut or olive)
1/2 tsp salt
1/4 tsp pepper
2 Tbsp green onions, sliced

HARDWARE:
Soup pot, roasting pan, parchment paper, ladle.

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.