Fragrant Miso and Pumpkin Soup

Ingredients

Cooks in:40 minutes (mostly unattended)        Serves:4

• ½ Tbsp olive oil
• ½ Tbsp butter
• 1 onion, peeled and chopped
• 1 Tbsp miso paste
• ½ tsp ground cumin
• ½ tsp dried chilli flakes (or less for milder)
• 1 large garlic clove, crushed
• 2 tsp grated fresh ginger
• ½ pumpkin (about 750g), peeled and roughly chopped
• 1L good quality vegetable stock
• 1 tin coconut milk

• ¼ cup toasted mixed sunflower and pumpkin seeds
• Toasted coconut shavings
• Small handful roughly chopped fresh coriander
• An extra drizzle of coconut milk or dollop of yoghurt

What to do

1. To a large pot over medium heat, add the olive oil and butter. When the butter starts to foam, add in the onion and cook until softened, 8-10 minutes.

2. Add in the miso and spices and cook for another minute, then add in the pumpkin and stir well, and allow to cook and colour for 3-4 minutes.

3. Pour in the stock and coconut milk and bring to a gentle bubble, then leave to simmer for 20 minutes or until the pumpkin is tender.

4. Remove the pot from the heat, and allow to cool for a few minutes before blending until smooth and adjusting the seasoning.

5. Divide the soup between warmed bowls, garnish and serve immediately.

Photo Credit @Curtis Gallon

Share this recipe