Miso-Pumpkin Soup

Rich, creamy and dairy-free: this bright, vegan-friendly soup is the perfect fall dinner. To make your own pumpkin puree, cut a 3-pound pie pumpkin (not carving pumpkin) into eighths, scoop out seeds, and steam pumpkin pieces for 20 minutes, or until soft. Let cool, peel off skin, and puree flesh.

1 tablespoon coconut oil
1 small yellow onion, chopped small
2 garlic cloves, minced
1/2 cup mirin
2 cups pumpkin puree
3 to 4 cups vegetable stock
3/4 cup full-fat coconut milk
2 tablespoons red miso
1/2 cup chopped cilantro leaves
White pepper to taste
Cayenne pepper to taste

1. Heat oil in a large soup pot and sauté onion for 3 to 5 minutes, until tender. Add garlic and cook, stirring for 1 minute. Stir in mirin, scraping up any browned bits from bottom of pan.
2. Add pumpkin, 3 cups of the vegetable stock and coconut milk, and puree till smooth. Bring to a boil, reduce heat and simmer, covered, for 7 to 10 minutes.
3. Puree soup in batches, adding up to 1 cup of the additional stock as needed to reach desired consistency. Return to pan and warm through.
4. Transfer about 1/2 cup of hot soup to a small bowl Add miso and stir until smooth. Pour miso mixture back to pot. Stir in cilantro, and season with salt, white pepper and cayenne pepper to taste.
5. To serve, divide soup between four individual bowls, sprinkle with sesame seeds, and serve hot.