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The Wild Vegetarian Cookbook by Steve Brill

This delicate, creamy pumpkin soup benefits greatly from the inclusion of wild carrots.

SERVES 6 to 8

• 1/4 cup olive oil
• 2 stalks celery, sliced
• 3/4 cup wild carrot taproots, chopped
• 1 medium-size onion, chopped
• 1 habanero or other chile, seeds and ribs removed and chopped
• 2 cloves garlic, chopped
• 1 teaspoon peeled and chopped fresh ginger
• 5 common spicebush berries finely chopped, or 1/2 teaspoon freshly ground allspice berries
• 1/2 teaspoon freshly ground cloves
• 4 cups Vegetable Stock
• 4 cups water
• 4 cups cooked pumpkin
• One 14-ounce can unsweetened coconut milk
• 1/2 cup mellow (light-colored) miso

1. Heat the olive oil in a large pot over medium heat. Add the celery, wild carrots, onion, habanero, garlic, ginger, and spicebush berries and cook, stirring, for 10 minutes. Add the remaining ingredients except the miso and bring the pot to a boil over medium heat, stirring often. Reduce the heat to low and simmer, covered, for 10 minutes.

2. Add the miso and then carefully transfer the mixture to a blender, processing it in batches. Begin at low speed and hold down the cover with a towel to prevent eruptions.

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