Adapted from a recipe by Marie Oser
Serving Size : 8

1/4 teaspoon crushed red pepper
1 medium yellow onion — chopped
2 tablespoons grated fresh ginger root
1 stalk celery — with leaves, chopped
4 medium Yukon Gold potatoes — peeled and diced (4 cups)
2 1/2 cups chicken-flavor vegetarian broth — boiling
29 ounce pumpkin puree
1 14.5 ounce can Mexican-style stewed tomatoes
2 bay leaves
1/2 cup enriched 1% fat soymilk
1/3 cup nutritional yeast
1 1/2 teaspoons ground sage
1/2 teaspoon ground nutmeg
1/2 teaspoon lemon pepper
1/3 cup mellow white miso
1/4 cup dry vermouth

1. Heat a 6-quart saucepan over medium-high heat . Add the red pepper, onion, gingerroot, and chopped celery and sauté 3 minutes. Add potatoes and cook mixture, stirring frequently, for 5 minutes or until the potatoes are beginning to soften. Add boiling broth, reduce heat to medium low, and cook mixture 10 minutes. Stir in pumpkin puree, tomatoes, and bay leaves. Cook, stirring occasionally, 10 minutes.

2. Remove bay leaves and transfer soup to food processor a few cups at a time, adding the soymilk and yeast to the first batch. Return the puree to the soup pot and add the sage, nutmeg, and lemon pepper.

3. In a small bowl, cream the miso with the vermouth. Add to the pot and simmer gently until ready to serve. Do not boil.

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