Roasted Pumpkin and Carrot Soup - Series 6
This soup creates a serene strength and a calm disposition. By normalizing
our blood sugars, this soup keeps our emotions on an even keel, keeping
opera-like drama out of our lives and on the stage.
What You'll Need
2 small sugar pumpkin, seeded
extra virgin olive oil
1 small yellow onion, diced
3-4 carrots, diced
grated zest of 1 lemon
1 tablespoon mirin or white wine
2 cups spring or filtered water
1 cup plain soymilk
2 teaspoons sweet white miso
2-3 tablespoons pan toasted pumpkin seeds, for garnish
Preheat oven to 375º. Generously rub the outside skin of the sugar pumpkin
with oil and place, cut side down in a shallow baking pan. Sprinkle lightly
with salt and add water to the baking dish to accumulate about 1/8-inch.
Cover loosely with foil and bake until the squash is tender, about 40
minutes (time may vary depending on the size of the pumpkin). Remove from
oven and set aside to cool.
Place about 2 tablespoons oil and onion in a small soup pot and turn heat to
medium-high. When the onions begin to sizzle, add a pinch of salt and saute
for 2 minutes. Stir in carrots, a pinch of salt, lemon zest and mirin.
Saute for 1-2 minutes.
Scoop the flesh of the pumpkin out of the skins and add to the vegetables in
the soup pot. Add water, soymilk, cover and bring to a boil. Reduce heat to
low and cook soup until the carrots are quite soft, about 25 minutes.
Transfer the soup, by ladles to a chinois or food mill and puree until
smooth. Add a small amount of soymilk to thin the soup as desired. Return
soup to the pot and place over very low heat. Remove a small amount of
broth and dissolve miso. Stir miso into soup and simmer, uncovered, for 3-4
minutes. Serve garnished with toasted pumpkin seeds. Makes 3-4 servings.