Courtesy of Dr. Derrick Brown

Ingredients

  • Onion
  • Celery stalks
  • Carrot
  • Pumpkin
  • Soup stock
  • A couple of tablespoons of almond butter (or roasted almond paste)
  • 1 clove of garlic
  • Cinnamon
  • Miso
  • Roasted hazelnuts, for garnish

Directions

  1. Sauté the golden trio of onion, celery and carrot softly.
  2. Add the pumpkin and soup stock. Simmer over low to medium heat until the pumpkin is soft.
  3. Drain the vegetables, but keep the cooking liquid.
  4. Take a cup of the cooled stock and blend it with the almond butter, garlic and cinnamon using a stick blender to make a paste.
  5. Add the vegetables back to the pot and blitz with the stick blender.
  6. Turn the heat back to low. Stir in the paste, then stir in the miso.
  7. Use the leftover stock to get the consistency you want.
  8. Garnish with roasted hazelnuts. Bob’s your uncle.

Variations

  • Traditional pumpkin miso: substitute ginger for the cinnamon.
  • Mediterranean: leave out the cinnamon and ginger. Fry some sage leaves in a pan and add as garnish.