Fall is such a wonderful time of year, especially when savoring a steaming bowl of soup on a crisp day. This simple dish tastes like autumn. Nutty and sweet pumpkin is a good friend to mellow white miso, which is salty and savory enough to add complexity. Andouille sausage gives body and a touch of heat to this soul-warming soup.
1. Cook diced sausage in skillet with butter for 5 minutes.
2. Add onion and garlic and cook until soft. Add paprika and cinnamon followed by miso paste & pumpkin puree and cook 5 minutes.
Add stock and cook for 8-10 minutes.
3. Stir in cream and warm but do not boil. Serve immediately with store bought spiced pumpkin seeds, salt & pepper to taste.
Chef Garima, an investment-banker turned baker-chef is the founder & CEO of breakingbread.co , an events & catering company. She is an alumni of Le Cordon Bleu, Paris & has been featured as Top 15 in reality television show- MasterChef. Chef Garima is a culinary innovator who speaks in various institutions, globally about smart & efficient ways to use food as an eradicator of health issues, poverty & induce employment.