Miso Pumpkin Soup
PREP: 15 minutes
COOKING: 40 minutes
I’ve named this miso pumpkin soup ‘Winter sun soup’ because it reminds me of a ray of
sunshine in midwinter when we need it most.
It’s easy, sunny, and delicious. A bowl of this soup with a little plate of goat’s cheese and warm bread, and perhaps some roasted broccolini or a crunchy green salad on the side would make a beautiful wintery lunch or dinner.
1 tablespoon ghee or oil
2 brown onions, finely diced
3 garlic cloves, finely chopped
4cm piece ginger, peeled and roughly chopped
1 teaspoon ground turmeric
½ teaspoon ground cumin
4 cups cubed pumpkin
4 cups chicken or vegetable stock
2 tablespoon white miso
Juice of 2 lemons
Chopped red chili or chili flakes to serve (optional)
SEED SPRINKLE FOR MISO PUMPKIN SOUP
1/3 cup mixed seeds, for example, sesame seeds, pepitas (pumpkin seeds), and sunflower seeds, 2 tablespoon soy sauce, A pinch of cayenne pepper. 1 teaspoon olive oil
1. For the seed sprinkle, preheat the oven to 180°C. Combine the seeds, soy sauce, cayenne pepper, and olive oil in a small bowl. Spread the mixture over a baking tray and pop it into the oven for 15 minutes or until the seeds are golden brown.
2. Meanwhile, melt the ghee or oil in a large saucepan over medium-high heat. Cook the
onion, often stirring, for about 10 minutes or until soft. Add the garlic and ginger and cook
for a few more minutes.
3. Add the turmeric, cumin, and pumpkin and cook for a minute more, stirring to coat the
pumpkin with the spices. Pour in the stock and stir well, then bring to a simmer and cook
for about 20 minutes or until the pumpkin is completely soft and cooked through.
4. Remove off the heat and cool slightly.
5. Blitz the soup in batches until lovely and smooth. Stir in the miso and lemon juice and adjust the seasoning to taste.
6. Serve the soup topped with chili, if using, and the seed sprinkles.