This fragrant and lightly spicy soup is rich in beta-carotene, vital for vision and healthy skin.
Preheat the oven to 220°C then line a baking sheet with baking paper.
Slice the stem of the top of the butternut pumpkin then cut lengthwise down the center so that you have two halves. Using a spoon, scoop the flesh and seeds out of the bottom bulb. Rub a bit of high heat oil on the flesh then place face down on the baking sheet. Bake in the oven for 45 minutes, or until soft when you squeeze the outside with a baking mitt. Set aside.
In a large pot, warm one tablespoon olive oil over medium heat. Add the onion/spring onion, carrot, celery, ginger, garlic, turmeric, chili powder and a pinch of salt. Stir together then saute for about 5 minutes.
Using a spoon, scoop the roasted butternut squash flesh into the pot, leaving the skin behind.
Add the miso and vegetable broth then stir to combine. Turn heat to medium-high and bring to a low boil. Cook for 10 minutes then set aside to cool.
Transfer the mixture to a food processor or and blend how you choose until smooth. Pour back to the pot and warm over low heat for a few minutes until heated through.
Serve warm and enjoy!
NOTE: For an extra creamy soup, substitute 1 cup coconut milk for the water.