Harvest-time Coconut Pumpkin Stew
Ingredients
Medium-Sized Pumpkin, 1 (can substitute a butternut squash)
Coconut milk or cream, 1 can
Miso paste, 2-3 tablespoons
Water
Parmesan cheese (optional)
Fresh herbs (optional)
Instructions
Cut the pumpkin into large pieces with the skin on and roast in a 350 degree oven for 30-45 minutes.
Cool the roasted pumpkin, remove the skin, cut into smaller pieces and stew with one can of coconut milk or coconut cream, with enough water to cover the pumpkin pieces with half an inch of liquid. Stew for half an hour or until fork tender.
Let cool a little and puree with an immersion blender.
Dissolve 2-3 large tablespoons of miso paste in some hot (not boiling) water and add it all to the stew.
If you like, you can top each serving of the stew from freshly grated parmesan cheese or fresh herbs of your choice. Enjoy!