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Japanese pumpkin soup recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Warm up with spicy Japanese pumpkin soup for a cozy night in.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 800g Jap pumpkin, peeled, cut into 3cm pieces
  • 270ml can coconut milk
  • 48.00 gm white miso paste
  • 765.00 gm salt-reduced vegetable stock
  • 20.00 ml tamari
  • 62.50 ml fresh coriander sprigs
  • 1 tsp shichimi togarashi (Japanese 7-spice blend)
Instructions:
  • In a large saucepan over medium heat, warm the oil until shimmering. Add the onion and sauté, stirring occasionally, for 3 to 4 minutes until softened. Stir in the ginger, garlic, and pumpkin, cooking for an additional 2 minutes.
  • Set aside 1/3 cup of coconut milk. Combine miso, stock, tamari, and the rest of the coconut milk in a pan. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes or until the pumpkin is tender.
  • - Blend the mixture until smooth using a stick blender after removing it from the heat. Season with salt and pepper, then ladle into bowls. Finish by drizzling with reserved coconut milk and sprinkling with coriander and schichimi togarashi before serving.

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