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.
Servings: 4
Calories: 240kcal
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.