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Japanese pumpkin soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Quick and cozy Japanese pumpkin soup ready in one hour for busy days.
Ingredients:
  • 16.80 gm coconut oil
  • 1 large brown onion, finely chopped
  • 1 large carrot, peeled, halved, thinly sliced
  • 4cm-piece fresh ginger, peeled, grated
  • 3 garlic cloves, crushed
  • 1.3kg butternut pumpkin, peeled, deseeded, coarsely chopped
  • 70g (1/4 cup) white miso paste
  • 1L (4 cups) salt-reduced vegetable stock
  • 270ml can coconut milk
  • 40.00 ml mirin
  • Sesame oil, to serve
  • 8.40 gm coconut oil
  • 2 tsp sesame oil
  • 150g white sourdough bread, crusts removed, cut into 2cm pieces
  • 6.00 gm mixed or white sesame seeds
  • 1/4-1/2 tsp dried chilli flakes
  • 2 seaweed snacks, finely chopped
  • 1.20 gm sea salt flakes
Instructions:
  • In a saucepan over medium-low heat, warm the coconut oil. Add onion and carrot, cook until softened for about 5 minutes, then toss in ginger and garlic for 1 minute until fragrant. Introduce pumpkin and cook for 2 minutes. Stir in miso, pour in stock, bring to a boil, then simmer partially covered for 25-30 minutes until pumpkin is very tender. Remove from heat and enjoy!
  • For the sesame croutons, warm coconut and sesame oils in a large frying pan over medium-high heat. Add bread and stir frequently for 4-5 minutes until crispy and golden. Then, add sesame, chili (to your liking), seaweed, and salt. Cook for 30 seconds until sesame is fragrant and golden.
  • Blend the soup using a stick blender until smooth. Gently stir in the coconut milk and mirin, then blend briefly until evenly combined.
  • Ladle soup into bowls. Sprinkle spicy sesame croutons on top and finish with a drizzle of sesame oil before serving.

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