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–+ servings

Pumpkin Miso Soup

Print Recipe
Want to jump on that PSL bandwagon but looking for something a bit more savoury? This Pumpkin Miso Soup is perfect for sweater weather!
Course Lunch, Soup
Cuisine American, Japanese
Diet Gluten Free, Vegan, Vegetarian
Keyword miso, pumpkin
Dietary Preference dairy free, Gluten-Free, nut free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings
Author Desiree Nielsen, RD

Equipment

  • handheld immersion blender

Ingredients

  • 1 small sugar pumpkin, or 1 can of pumpkin puree (not pumpkin pie mix)
  • 1/2 cup plain unsweetened soy, oat or cashew milk
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shiro (white) miso
  • half medium yellow onion sliced
  • 2 tablespoons maple syrup
  • 1 teaspoon turmeric
  • 2 cloves garlic, sliced
  • 1 inch piece ginger, minced
  • salt and pepper

Garnish, Optional

Imperial - Metric

Instructions

  • Roast the pumpkin: preheat oven to 400 degrees. Cut the pumpkin in half, remove seeds and stringy bits and then coat the flesh with a generous drizzle of olive oil, 2 tbsp maple, salt and pepper. Place on a rimmed cookie sheet, cut side down and roast for 35-45 minutes.
  • Or, open the can of pumpkin and voila. Boss.
  • Heat 1/4 cup of olive oil in a soup pot over medium heat. Cook onion until soft and glossy, about 5-7 minutes. Then add garlic and ginger and stir for 2 minutes. Add the pumpkin flesh, turmeric and 500ml (2 cups) water. Bring to a boil and then simmer for 15 minutes. Remove from heat.
  • Finally, add soy milk and miso and blitz with a handheld blender until smooth. Taste and adjust seasoning with salt and pepper if necessary.

Notes

Want to reduce food waste? Don’t toss those seeds!! I have a post that teaches you how to make pumpkin seeds at home.