Heat oil and crushed pepper over medium high heat about 30 seconds in a 5 quart saucepan. Add onions, gingerroot, and celery and cook 3 minutes. Add potatoes, cook 5 minutes or until potatoes soften, stirring frequently. Add broth, reduce heat to medium low, stir in pumpkin and tomatoes and Cook, stirring occasionally, 10 minutes. Ladle soup into food processor a few cups at a time, adding the soymilk and nutritional yeast to the first batch. Return the puree to the saucepan and add the sage, lemon pepper, and nutmeg. Place miso in a small bowl and “cream” with the vermouth. Stir into the soup and simmer gently until ready to serve. Do not boil.
Enlightened Pumpkin Soup
Nutrition Analysis: per 1 1/2 cup serving
Protein:9 g, Carbohydrate.:36g, Fiber: 7 g, Fat: 2 g, Chol.0, Calcium: 90mg, Sodium: 303 mg. Calories 194,
from Protein: 17%, from Carbohydrate: 72%, from Fat: 11%