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4 from 3 votes

Pumpkin Miso Soup

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: Appetizer, Lunch, Side Dish, Soup
Cuisine: Japanese
Keyword: Autumn, miso, pumpkin
Dietary Preference: dairy free, Gluten-Free, nut free, vegan, vegetarian
Servings: 4 Servings


  • handblender


  • 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 onion, sliced
  • 2 tablespoons maple syrup
  • 1 teaspoon turmeric
  • 2 cloves garlic, sliced
  • 1 inch piece ginger, minced
  • salt and pepper
  • Pumpkin seeds or nori strips for garnish
  • Extra Virgin Olive Oil for drizzling


  • 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.


Want to reduce food waste? Don’t toss those seeds!! Here’s how to prep them:
Rinse and pat pumpkin seeds dry. Heat oven to 325 degrees. Toss seeds with a good glug of olive oil, salt, pepper and a sprinkling of turmeric and cumin. Roast for 20 minutes, removing after ten to give them a stir. YUM!