And that’s why the next time I make pumpkin soup, I’m coming back to this brilliant new recipe from Epi contributor Hetty McKinnon. Or, take McKinnon’s next step: Purée a portion of the roasted squash with more miso and a ginger-and-garlic enhanced vegetable broth. The final broth is thinner than your average puréed pumpkin soup, but silkier, with a bit more body than the usual miso ramen broth. You’ll need to boil some salted water to briefly cook some bouncy fresh ramen noodles. It’s also easy to blanch extra broccolini (to toss with a spicy vinaigrette), roast extra squash (for a fall-favorite sandwich), or both (to make quick work of a seedy hummus bowl) for later in the week.
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