Miso pumpkin soup

Miso pumpkin soup

miso pumpkin soup top down

Paros is getting colder and windier by the day and as it’s not exactly a social hub in winter. All I want to do is tuck myself under a blanket, a warm cat on my lap, watch my favourite shows and have hot drinks and food brought to me whenever I ring a bell 😉 That would be lovely, wouldn’t it?

Unfortunately, as I am the chief cook in my house, if I want food I need to get off my ass and actually cook it. I could maybe trick Duncan into bringing me warm oatmeal to bed from time to time, but lunch AND dinner are probably a bit of a stretch…

What do you guys enjoy eating at this time of the year? I’m into pots of bubbling soup, pierogi, stir-fries and fresh ginger and lemon tea at the moment. And cakes! Erm…I’m always into cakes.

I’m experimenting with some chilli chocolate combo right now, which I hope to present to you soon. Meanwhile, today’s recipe is a simple, warming pumpkin soup flavoured with miso. It’s velvety smooth, filling and spicy (if you want it spicy!). It ticks all my soup boxes, I hope it does yours too!

I usually have it with toasted sourdough bread or spiced chickpeas (check them out here), except that I tweak the spices a little. Instead of cumin and smoked paprika, I use ground coriander and turmeric. They work a treat and are a good option if you can’t have bread.

butternut squash roasted

miso pumpkin soup portion

serves
2-3
PREP
30 min
COOKING
40 min
serves
2-3
PREPARATION
30 min
COOKING
40 min
INGREDIENTS
  • 1250 g / 2.75 lb butternut squash (or any other pumpkin)
  • 2-3 tbsp olive oil
  • 2 large garlic cloves, finely diced
  • 6 cm / 2 ” piece of ginger, finely diced
  • 2 shallots, finely diced
  • 1 small red chilli, finely diced (optional, adjust to taste)
  • 1 litre / 4 cups salt-free veggie stock
  • 2½ tbsp white / shiro miso
  • 2 tbsp lime juice
  • fresh coriander, to serve (optional)
  • sesame seeds, to serve (optional)
  • 2 tbsp coconut milk or cream, to serve (optional)
METHOD
  1. Pre-heat the oven to 225° C / 435° F and line a baking tray with a piece of baking paper.
  2. Wash the skin of the butternut squash well. Instead of peeling and cubing the squash, which requires quite a bit of effort, cut it into 1.5 cm / 0.5 ” slices and then into half moons. Brush the flesh with a bit of olive oil and bake for about 40 mins, until caramelised and soft. Turn the the pieces over halfway through the baking time. Let the roasted squash get cool enough to handle and peel the skin off then.
  3. Heat up 2 tbsp of oil in a pot on a low-medium flame. Throw in diced shallots. Cook them for a minute or so then add in chopped garlic, ginger and chilli (if using). Keep on stirring the mixture frequently so that the aromatics don’t burn. Cook for about 3-4 minutes.
  4. Once the squash is roasted, add it to the pot and coat it in the shallot, garlic, chilli and ginger mixture.
  5. Take the pot off the heat and puree until smooth using a hand-blender or transfer to an upright blender and puree with stock.
  6. Put miso paste in a small bowl with 2-3 tablespoons of warm water. Whisk the miso with a wire whisk so that it transforms into a smooth and thick paste.
  7. Put blended soup back into the pot, add miso paste and warm up (don’t let the soup boil as excessive heat destroys the nutritional properties of the miso paste).
  8. Season with lime juice and serve topped with a bit of coconut cream, some spring onions, sesame seeds and fresh coriander.
SHARE
NUTRITIONAL INFO
calories
274
14%
sugars
14 g
15%
fats
11 g
16%
saturates
1 g
7%
proteins
6 g
13%
carbs
45 g
17%
*per serving
How would you rate this recipe?
This is a test string

Leave a Reply

Your email address will not be published.

5.0
7 reviews, 19 comments
REVIEWS & QUESTIONS
Tiff:
Sooo delicious. I will be making a 4x batch next time, so I can have some spares in the freezer!
    Ania
    Ania:
    Aw thanks Tiff, I am so pleased to hear that you enjoyed it so much. Ania
Pauline:
Wow this is such a delicious soup. My partner said that it's the most delicious soup he's ever eaten and would be happy if I regularly made it. Looks like this one is going on rotation. Love cooking your recipes.
    Ania
    Ania:
    Aw thanks Pauline, that's some compliment. I am so happy to hear that this soup has won your hearts and that you plan to make it on a regular basis. Ania
      Pauline:
      We made this soup again last weekend but had a load of carrots to use up so used them instead of the butternut squash and it was just as delicious. Thanks
        Ania
        Ania:
        Great to hear that, Pauline. Carrots and miso are a great combination too, great thinking! Ania
Kate:
What a gorgeous velvety and super tasty weekday soup that we enjoyed with crusty bread. A wonderful taste and perfect after a chilly day. It gets a 10/10 from us! Thank you. x
    Ania
    Ania:
    Yay, thanks Kate, I am so pleased to hear that it was such a hit with you and your family. x Ania
Carly:
Hi Ania
Keen to try this recipe! When do you add the 1 litre of stock? I can’t see it in the method.
Thanks!
    Ania
    Ania:
    Hi Carly! You add it in STEP 5 of the method: Take the pot off the heat and puree until smooth using a hand-blender or transfer to an upright blender and puree with stock.. Hope you'll enjoy it! x Ania
Sarah:
Of all the scrumptious pumpkin soup recipes out there, this one is my absolute favorite. Such a stunning flavor profile - rich, deep, interesting, well-balanced, and crazy delicious. Thank you so much Ania for sharing your recipe with us!
    Ania
    Ania:
    That's high praise indeed! Thank you Sarah, I am so happy to hear that you enjoy it so much and I appreciate you taking the time to review, thank you! x Ania
Elizabeth C:
Love the flavours. Another gorgeous and easy recipe from Ania!
    Ania
    Ania:
    Aw, thanks so much, Elizabeth - delighted you enjoyed this one too. x Ania
Jane:
This was lovely! I made some changes based on what I already had in my kitchen. I used red miso instead of white, 2 tsp garlic powder instead of cloves, sesame oil instead of olive oil, 1 red onion instead of shallots, and red kuri squash as the pumpkin. I would definitely make again with whatever I have on hand next time :)
    Ania
    Ania:
    Thanks Jane, I'm really happy to hear that you enjoyed this recipe and thanks so much for taking the time to let me know too. Ania
Anonymous:
Hi there 😄
Someone has copied ur pumpkin recipe picture in their YouTube channel...
Does Getting more views by stealing others recipe picture comes under copyright???
https://twitter.com/vanithavijayku1/status/1291424526593531905
I didn't like personally someone stealing your hard work.
Thank you
    Ania
    Ania:
    Thank you so much for letting me know, I've reported this person. This is so not cool! Ania
Jen:
Hi. I found a person using your food’s photograph on her food blogs.
    Ania
    Ania:
    Hi Jen,
    Thanks for letting me know but can you add details please? Thanks! Ania
Natalia:
This is such a gem😍
And I've found another use for white miso😁 Win win!
    Ania
    Ania:
    Aw, thanks, Bumpo! xx
Mary:
I love every kind of squash ! I'm sure to love this delicious soup ! I will try it very soon :)
    Ania
    Ania:
    Thanks, Mary! Lovely to hear! :)
Alia @ Everyday Easy Eats:
Hi Ania, I love the Asian twist you added to your pumpkin soup! This recipe is perfect for cold weather and your photos are fantastic too! :)
    Ania
    Ania:
    Thanks so much, Alia! That's lovely to hear! :)
DON'T MISS A SINGLE RECIPE
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.