Pumpkin has a cooling effect on the body although it is a fall/winter vegetable. Spices like ginger, black pepper and 7 spice all have a warming effect so balancing the soup.

Ingredients

1 Fresh Pumpkin (small Hokkaido sliced not peeled)

2 Carrots

1 Yellow Carrots

1 Yellow Onion

1 tbsp Raw Ginger Root (grated)

1/8 tsp Black Pepper

1/2 cup Celery Root (small pieces)

1 Parsnip (cut into a medium dice)

2 tbsps Extra Virgin Olive Oil (divided)

2 cups Vegetable Broth

1 cup Water

1/2 tsp Japanese 7 Spice

1 tbsp Miso Paste (mix with warm water )

2 sprigs Cilantro

Sprinkle the vegetables with salt and pepper and olive oil. Roast the pumpkin with the other root vegetables. at 200 degrees for about 30 minutes.Peel the pumpkin and add all the roasted vegetables to a medium sized pot. Add the vegetable broth and water. Also the black peppercorns.

Cook for about 15 minutes. Puree the mixture and keep aside.

Warm the soup and just before serving add the miso paste. Sprinkle the 7 spice and add a dash of lemon.

Garnish with fresh coriander.