First posted: May 27, 2019

Fragrant Miso and Pumpkin Soup



Cooks in:        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

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