Pumpkin Ginger Soup | Toasted Miso
A few months ago, I bought a beautiful 15 lb Musque de Provence Pumpkin from our local farmer's market, intending to use it for our New Year's Eve Pop Up Dinner that my partner (and amazing chefo) & I were organizing. Long story short is, we bought way too much in the pumpkin department and ended up not using the darn thing! I have been storing it ever since in a dark and cool spot at the bottom of my pantry (pumpkins & squash can last up to 2-3 months if stored properly!).