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Pumpkin Soup
1 medium onion, chopped
1 tablespoon olive oil
2 tablespoons golden miso
1 pound pumpkin (or calabaza or Hubbard squash), diced
2 scallions, with tops, chopped
3 cloves garlic, crushed
1 Scotch bonnet pepper
1 sprig fresh thyme
1 yellow pepper, stemmed and seeded
1 marjoram sprig(for 1/4 teaspoon dried)
1 bay leaf
1 teaspoon tamari
Pinch nutmeg
dash of hot pepper or tabasco sauce
sea salt to taste
fresh parsley for garnish
1. In a large soup pot, saute the onion in oil over medium heat until translucent.
2. Add remaining ingredients except parsley and cover with water. Simmer until pumpkin is tender
3. Garnish with dried parsley. Serve with toasted black Russian bread. yields 2 servings.
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