Pumpkin Miso Soup

4 serves | Prep 30 minutes + cook 40 minutes

If miso soup and pumpkin soup were to have a baby, this would be it. Velvety, smooth and filling from the goodness of pumpkin, and with a hint of umami and earthiness from the miso.

Ingredients

  • 1250g pumpkin
  • 2-3 tbsp olive oil
  • 2 large garlic cloves, finely diced
  • 6cm piece of ginger, finely diced
  • 2 shallots, finely diced
  • 1 small red chilli, finely diced (optional, adjust to taste)
  • 1 litre water (or you can use veggie stock or kombu dashi as well)
  • 3 tbsp Miso Blend
  • 2 tbsp lime juice
  • fresh spring onions, to serve (optional)
  • fresh coriander, to serve (optional)
  • sesame seeds, to serve (optional)
  • 2 tbsp coconut milk or cream, to serve (optional)

Method

  1. Pre-heat the oven to 225°C and line a baking tray with a piece of baking paper.
  2. Cut pumpkin into 1.5 cm slices and then into half moons. Brush the flesh with a bit of olive oil and bake for about 40 mins, until caramelised and soft. Turn the the pieces over halfway through the baking time. Let the roasted pumpkin get cool enough to handle and peel the skin off then.
  3. Heat up 2 tbsp of oil in a pot on a low-medium flame. Throw in diced shallots. Cook them for a minute or so then add in chopped garlic, ginger and chilli (if using). Keep on stirring the mixture frequently so that the aromatics don’t burn. Cook for about 3-4 minutes.
  4. Once the pumpkin is roasted, add it to the pot and coat it in the shallot, garlic, chilli and ginger mixture.
  5. Take the pot off the heat and puree until smooth using a hand-blender or transfer to an upright blender and puree with stock.
  6. Put miso blend in a small bowl with 2-3 tablespoons of warm water. Mix well.
  7. Put blended soup back into the pot, add miso and warm up (don’t let the soup boil as excessive heat destroys the nutritional properties of the miso paste).
  8. Season with lime juice and serve topped with a bit of coconut cream, some spring onions, sesame seeds and fresh coriander.

Recipe from The Lazy Cat Kitchen

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