It’s officially soup season, and we’re churning these recipes out like no tomorrow. Soup for breakfast, soup for lunch, soup for supper, and what’s for dinner? Soup, sorry. Not only is it one of the most efficient ways to get all your nutrients in, it’s also yummy. It’s easy. It’s like a warm hug for your mouth, all the way down to your belly.
We love this creamy Miso Pumpkin Soup for its velvety smooth texture and bold umami taste. You’ll love it too. With the combination of freshly roasted pumpkin, salty-savoury miso, creamy coconut and a hint of ginger kick, the end result leaves a well-balanced flavour profile that’s not too heavy, not too light. If you’re notoriously lazy like us, we recommend making an extra large batch of this soup to freeze leftovers that you can still dig into months from now.
What you need
Ingredients
4 SERVINGS
- 1 medium-sized butternut pumpkin (about 1.5kg), peeled, seeded, and roughly chopped
- 2 tbsp. olive oil
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 8 cloves garlic, roughly chopped
- 3cm knob ginger, peeled and roughly chopped
- 2 tbsp. butter (plant-based or otherwise)
- 2 tbsp. miso paste
- 2 tbsp. chicken or vegetable stock powder
- ½ tsp. white pepper
- 1 L water
- 1 can (400 mL) full-fat coconut milk
- Salt, to taste
- Optional garnish: furikake and a drizzle of coconut milk
Preparation
Step 1
Preheat oven to 180 degrees Celsius. Line a baking sheet with baking paper, and evenly space pumpkin on top of the sheet. Season pumpkin with salt and olive oil and bake for about 30 minutes, or until pumpkin is cooked through and edges have browned and caramelised.
Step 2
Heat a large pot over medium heat, then add the vegetable oil. Once the oil is hot, add the chopped onion and cook for 5-7 minutes, or until softened and slightly golden.
Step 3
Stir in the garlic and ginger. Cook for an additional 1-2 minutes, or until fragrant.
Step 4
Add the roasted pumpkin to the pot, followed by the water and stock powder. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork.
Step 5
Remove the pot from the heat and let the soup cool slightly. Carefully blend the soup using an immersion blender, or transfer the mixture to a blender or food processor (in batches, if necessary), blending until smooth.
Step 6
Return the blended soup to the pot and stir in the coconut milk. Season with salt and white pepper, to taste. Reheat the soup over low heat, stirring occasionally, until warmed through.
Step 7
Serve the soup in bowls, adding optional garnishes of furikake (for umami and texture) and an extra drizzle of coconut milk.
✨ RECIPE NOTES ✨
- Add some heat: For a spicier soup, add a good pinch of cayenne pepper or chilli flakes when you add the ginger and garlic.
- Consistency preferences: If you’d like a thinner consistency, feel free to add more vegetable broth or water to adjust the soup to your preferred thickness. If you’d like a thicker consistency, leave the pot on the stove for an extra 15 minutes or so until it reduces down.
- Serving suggestion: Serve this alongside a kimchi grilled cheese! Just make your favourite grilled cheese, but add some (drained) chopped-up kimchi to the filling before toasting. Delicious!
- Storage: Soup is the absolute best thing to freeze. Freeze immediately and store in your freezer for up to 3 months. Or pop it in your fridge for up to 3 days.
