Directions

1. In a large Dutch oven or stock pot, saute the onions and garlic in the oil over medium-low heat, until translucent. Add the carrots, beets, cabbage, thyme and stock. Bring to a boil and simmer, partially covered for about 1 hour, or until the vegetables are soft.
2. Add the pumpkin, ¼ cup vinegar and miso paste. Stir and let cook for about 10 minutes. Taste and adjust seasonings, adding more vinegar to suit your taste as well as salt and pepper.
3. Ladle into bowls and serving as is or with sour cream.