Miso Pumpkin Soup

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 youčre a little short on that dwindling resource by all means use a box of the good, organic stuff found in your local grocer.

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.