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Miso Pumpkin Soup

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Photo: The Kitchn

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Ingredients for 4 servings

2 pounds kabocha, pumpkin, or butternut squash

1 pound sweet potatoes

4 cloves garlic, peeled

3 tablespoons olive oil, divided

salt

Freshly ground black pepper

1 shallot, chopped

2 teaspoons freshly grated ginger

3 tablespoons mellow white or yellow miso (gluten-free if necessary)

5 cups vegetable stock

2 tablespoons chopped chives or scallions

1/2 teaspoon shichimi togarashi or black and/or white sesame seeds

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