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Creamy miso pumpkin soup
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate pumpkin soup with miso, ginger, and coconut milk for a flavorful and creamy twist.
Ingredients:
  • 1 onion, diced
  • 2cm-piece ginger, peeled, grated
  • 1/2 butternut pumpkin (about 800g), peeled, cut into 3cm chunks
  • 1 tomato, quartered
  • 80g white miso paste
  • 750ml (3 cups) hot water
  • 42.00 gm soy sauce (or tamari for gluten-free)
  • 270ml can coconut milk
  • 3 fresh coriander sprigs, leaves picked
  • 24.00 gm black sesame seeds
Instructions:
  • In a large saucepan over medium heat, warm the oil. Cook the onion for 3-4 minutes until softened but not browned. Add ginger and pumpkin, cook for 2 more minutes. Stir in tomato and miso paste, then add hot water, soy sauce, and coconut milk. Bring to a boil, then simmer covered for 30 minutes until pumpkin is tender. Blend until smooth with a hand-held blender.
  • Ladle the soup into bowls, then finish with a luxurious drizzle of the remaining coconut milk and a sprinkle of fresh coriander leaves and sesame seeds.

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