Miso Pumpkin Soup with Roasted Sage Pumpkin Seeds
Ingredients
1 New England Pie Pumpkin
4 cups of broth of choice
3 cloves of garlic
¼ cup of scallions chopped
½ of an onion chopped
2 tablespoons of miso paste
1 bunch of green or purple sage
Salt, pepper, and paprika to taste
1 tablespoon of olive oil
Instructions
Cut the pumpkin in half and remove the seeds. Set seeds aside and remove fibrous strands inside the pumpkin.
Coat each side of the pumpkin with olive oil, salt, and pepper and place facedown on a baking sheet with parchment paper.
Roast at 350-400 degrees until the pumpkin is soft and can be easily pierced with a fork. Once it is down, set aside and let it cool.
In a large pot add minced garlic, onion and olive oil. Cook until aromatic and softened.
Scoop out the inside of the pumpkin and add to the pot along with your broth of choice. Bring to a boil then reduce heat to a low simmer.
On a sheet pan, add pumpkin seeds, finely chopped sage, paprika, and salt and roast for 10 minutes at 350 degrees or until crunchy.
Once the soup is no longer boiling add the miso paste. Blend soup with an immersion blender or in a blender or food processor until smooth. Serve warm and top with scallions and roasted pumpkin seeds,