Pumpkin Miso Soup
A cosy winter soup that blends sweet roasted pumpkin with savoury miso, topped with creamy sour cream, toasted sesame seeds, and fresh spring onions. Perfect with crusty toasted bread for a comforting meal.
Ingredients
- 1.4 kg pumpkin halved and deseeded
- 1 onion cut into wedges
- 3 garlic cloves skin on
- olive oil
- salt and pepper
- 1 tbsp finely diced ginger
- 2 tbsp miso paste
- 3 cups chicken stock
To Serve
- sour cream
- sliced spring onion
- toasted sesame seeds
- chilli flakes optional
- crusty bread sliced and toasted
Instructions
- Preheat your oven to 200℃ bake.
- Place the pumpkin, onion and garlic in a lasagne dish. Drizzle with olive oil and season with salt and pepper.
- Turn the pumpkin cut side down, then roast for 1 hour or until tender. Remove the garlic and onion halfway through.
- Heat a casserole pot over medium-high heat.
- Add a drizzle of olive oil and cook the ginger until fragrant.
- Add miso paste and cook for a further minute.
- Scoop the pumpkin flesh from the skin and squeeze the garlic out of their skins and add to the pot, along with the roasted onion and stock.
- Bring to a simmer, then remove from the heat and blend until smooth.
- Ladle the soup into bowls and top with sour cream, spring onion, sesame seeds and chilli flakes if using.
- Serve with bread and enjoy!