Whip up this easy pumpkin miso soup as a starter for your meal or a light supper when you need a bit of comfort. It has a lovely silky texture and the pumpkin combines wonderfully with white miso, which has a mellow taste. Red miso sits on the salty side and is savoury enough to add complexity to the pumpkin without overpowering its taste.
Pumpkin miso soup
Whip up this easy pumpkin miso soup as a starter for your meal or a light supper when you need a bit of comfort. It has a lovely silky texture and the pumpkin combines wonderfully with white miso, which has a mellow taste.
Ingredients
- 1 tablespoon oil
- 1 onion chopped
- 1 clove garlic chopped
- 1/4 bonnet pepper chopped
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 400 g. pumpkin or butternut squash peeled (chopped and deseeded (keep the seeds to roast))
- 300 g. sweet potato peeled and chopped
- 200 g. carrots chopped
- 500 ml vegetable broth
- 2 tbsp white miso or 1 tbsp red miso
- sea salt and ground fresh pepper
Instructions
- In a large pot, heat the olive oil in medium heat. Sauté the onion, garlic and bonnet pepper for 3 minutes. Add in the ground coriander and paprika and stir for 1-2 until fragrant. Sauté the pumpkin, sweet potato and carrots for 5 minutes. Season with salt and pepper.
- Add the vegetable broth and miso. Mix well. Place the lid on top of the pot and boil for 30 minutes on low to medium heat.
- While the soup is boiling, put the pumpkin seeds in a strainer and rinse well. Transfer on a tray in a single layer. Coat them with 1 tsp olive oil. Roast in a preheated oven at 180oC for 15 minutes until brown.
- When all vegetables are soft, use a handheld blender and whizz the soup in the pot until the mixture is soft and creamy.
- Serve the miso pumpkin soup in bowls and garnish with roasted pumpkin seeds.
