This is a very good winter soup as it is chock-full of nutritious seasonal ingredients that your immune system loves.

I recommend making your own chicken stock if you have the time but if you’re a little short on that dwindling resource by all means use a box of the good, organic stuff found in your local grocer.

1 small roasted pumpkin

1 tsp of crushed garlic

1 tsp of fresh, grated ginger

1/2 chopped onion

1/2 tsp cayenne or 1 tsp chili powder

S & P

2 quarts of good chicken stock

3 T of sweet, white miso

Preheat oven to 400. Whack a small pumpkin in half and take out the seeds. Drizzle with a little olive oil, S & P. Roast for an hour, until very soft and starting to take on a good brown color. Scrape off 2 cups worth and freeze for later or eat right away with butter, cinnamon and honey.

In a soup pot, saute in a little butter and olive oil, garlic, ginger and onion until starting to brown. Pour in chicken stock and add roasted pumpkin, S & P and cayenne or chili powder. Let cook for 10-20 minutes. Take off burner, add miso and puree with a hand held immersion blender or potato masher. Enjoy!