5-7 Pounds of Heirloom or pie Pumpkins
1 Cup Red Miso Pastes
2 Tablespoons minced garlic
1 Medium yellow onion small dice
3 Tablespoons grated fresh ginger 2 Quarts Vegetable stock
1 1⁄2 Cups Granulated sugar
2 Tablespoons fish sauce
2 Tablespoons soy sauce
1 Cup Apple Juice
1 Cup Orange Juice
Salt and White Pepper to taste
Ginger Scallion Sauce for Garnish
Togarashi For Garnish
1⁄2 Cup thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1⁄2 Cup finely minced peeled fresh ginger
1⁄4 Cup grapeseed or other neutral oil
1⁄2 Teaspoon usukuchi (light soy sauce)
3⁄4 Teaspoon sherry vinegar
3⁄4 Teaspoon kosher salt, or more to taste
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge.
To serve, place 11⁄2 cups of warm soup in bouillon cup and garnish with 1 tablespoon of Ginger Scallion Sauce , 1⁄2 teaspoon togarashi, and 1-2 ounces of jumbo lump crab meat.