Autumn Pumpkin, Adzudi, Shitaki Miso Stew

This is a wonderful warming Autumn stew that makes the most of the lovely root vegetables we are harvesting.

Serves 4

¼ large jap pumpkin coarsely chopped

1 large potato coarsely chopped

1 large onion chopped

2 cloves garlic finely chopped

1 knob of fresh garlic grated

4 inch strip of kombu seaweed

2 medium carrots chopped

1 cup dried shitaki mushrooms (pre-soaked and retain liquid for stock)

1/2 cup adzuki beans (soaked overnight)

1 tspn cumin seed

1 stick cinnamon

Salt & pepper to taste

Miso to taste

Optional: nori (seaweed), gomasio (roasted sesame seeds & salt), flat leaf parsley to garnish

& add 1 tin coconut milk for a richer stew 5 minutes before serving

Saute onion and garlic and spices, then add ginger and all vegetables and beans. Cover generously with water and cook for 45 minutes stirring occasionally. When serving up, rub miso around each bowl, serve stew and top with garnish 

Enjoy!