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Pumpkin Miso Soup

Pumpkin Miso Soup, the humble pumpkin soup with a twist. This vegan, delicious and creamy soup is prepared with miso paste and ginger to impart lovely strong oriental flavours and coconut milk to balance the flavours and add a touch of creaminess to the soup. This soup makes a great lunch or starter for Thanksgiving and Christmas.

Pumpkin Miso Soup, the humble pumpkin soup with a twist. This vegan, delicious and creamy soup is prepared with miso paste and ginger to impart lovely strong oriental flavours and coconut milk to balance the flavours and add a touch of creaminess to the soup. This soup makes a great lunch or starter for Thanksgiving and Christmas.

Pumpkin Miso Soup

We are well into November and mother nature is doing her job perfectly, leaves turning, days are getting shorter, darker and nights are getting cooler, temperatures are dropping into one digit numbers. In my house, hot beverages are on demands and quite a few times masala chai is brewing. And we are definitely craving for hearty and nutritious soups.

Pumpkin Miso Soup, the humble pumpkin soup with a twist. This vegan, delicious and creamy soup is prepared with miso paste and ginger to impart lovely strong oriental flavours and coconut milk to balance the flavours and add a touch of creaminess to the soup. This soup makes a great lunch or starter for Thanksgiving and Christmas.

Currently, soups are on demands in my house not only because cold weather is here but we just finished celebrating Diwali, that means we indulged in rich and calories loaded food, for a couple of days vegetables and fruit were ignored, ghee, sugar, paneer and potatoes were ruling my kitchen. Our bodies are in need of healthy meals too. So, my plan is to cook so many vegetables and the perfect way to include so many vegetables in the diet is with soup. You may see a couple of more soup recipes here. Today we are talking about Pumpkin Miso Soup.

Pumpkin Miso Soup, the humble pumpkin soup with a twist. This vegan, delicious and creamy soup is prepared with miso paste and ginger to impart lovely strong oriental flavours and coconut milk to balance the flavours and add a touch of creaminess to the soup. This soup makes a great lunch or starter for Thanksgiving and Christmas.

AUTUMN AND PUMPKIN

As soon as autumn arrives, most of us think about its produce and pumpkin pops in our mind, there are many more autumn fruits and veg foods in the market but seems like pumpkin rules. Maybe because of Halloween and bonfire night. Pumking decorating and carving takes place around this season, although pumpkin picking, a somewhat American concept, has really taken off in the UK and Europe and what a better way to put leftover pumpkin in a good recipe.

PUMPKIN SOUP

Although there are hundreds of pumpkin recipes are out there, both sweet and savoury somehow the humble pumpkin soup recipes get more attraction and often claimed to be a winter superhero. Pumpkin is a versatile vegetable and nothing goes waste, you don’t have to discard the pumpkin skin or seeds. Once it is roasted, steamed or boiled use in any recipe, whether it is sweet or savoury. Honestly, though, there is nothing like holding a warm bowl of pumpkin soup on a chilly night. Being a bland and mildly sweet vegetable, pumpkin blends so well with any flavours. Also, it bulks up the soup and lends a shiny and silky texture to the soup. A classic soup is that is so easy to whip up, but there are many fancied up version or jazzed up ones are pretty cool to enjoy as well.

MISO PASTE

Miso paste or Miso is a traditional and hugely popular Japanese seasoning. It is commonly made with fermented soya beans.  It has a salty, pungent and earthy taste and used in many ways, use it as a dressing, marinating, seasoning and can be used in lots of other ways to add flavours to the Japanese dishes. Not sure how true this that Miso and soy sauce were invented by Japanese monks to add savoury (umami) flavour to the vegetables, which adds depth of flavours to any savoury dish. There are a couple of varieties miso pastes available in the authentic stores, but in most stores, a common light yellow colour Miso paste is available, which is versatile and works fine for all the dishes.

THE BASE

Obviously, pumpkin soup isn’t pumpkin soup without pumpkin in there, and of course, we need miso paste as well. Like all the other vegetable pumpkin is a powerhouse of goodness, easily available and inexpensive. Also, a couple of basic vegetables come useful for this recipe such as garlic and onion.

THE ADDITIONS

There are a couple of key ingredients is must for this delicious and heart Pumpkin Miso Soup.

  • Vegetable stock – homemade is always better but pushed for time store-bought low sodium works fine or stock cubes can do a perfect job too.
  • Red Chilli – To jazz up this bland vegetable, fresh red chilli does wonders and lends that extra spice flavours.
  • Coconut milk- Because this soup is vegan, we are using coconut milk. Coconut milk gives this soup a creamy and silky texture and flavours.

ALTERNATIVE TO PUMPKIN

If pumpkin is not available, pick up any kabocha squash or even butternut squash.

STEP BY STEP RECIPE PICTURES

Wash the pumpkin with clean water and cut into big chunks, it is up to you if you want to leave the skin or not. I have as skin has valuable nutrition. Roughly chop the onion and garlic. Place it on the baking tray, sprinkle some oil and salt and roast everything in the preheated oven for 40-45 minutes or until caramelised and soft. In a pan heat oil, add roughly chopped ginger and red chilli, fry for few seconds. Add roasted pumpkin, garlic and onion. Mix well then add vegetable stock and bring it to boil. Turn off the heat and blend it with a hand blender or use liquidiser.

Pumpkin Miso Soup, the humble pumpkin soup with a twist. This vegan, delicious and creamy soup is prepared with miso paste and ginger to impart lovely strong oriental flavours and coconut milk to balance the flavours and add a touch of creaminess to the soup. This soup makes a great lunch or starter for Thanksgiving and Christmas.

Pour the soup in the pan again, and add coconut milk, turn the heat on. In a bowl mix miso paste and a couple of tablespoons of water and make a thin paste, add into the soup and gently heat the soup. Season the soup with salt and lime juice. Serve in a serving bowl, garnish the soup with the freshly chopped coriander and lightly toasted pumpkin seeds.

Once you’ll taste this satisfying autumn soup, you’ll never want to eat plain pumpkin soup. I always make soup in big batches and freeze it for later use.

Pumpkin Miso Soup, the humble pumpkin soup with a twist. This vegan, delicious and creamy soup is prepared with miso paste and ginger to impart lovely strong oriental flavours and coconut milk to balance the flavours and add a touch of creaminess to the soup. This soup makes a great lunch or starter for Thanksgiving and Christmas.

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soup, pumpkin soup, miso soup, how to make pumpkin soup, japanese miso soup
Lunch, Starter, Appetizer , Asian Inspired
Yield: 6-8 servingsAuthor: Hayley Dhanecha

Pumpkin Miso Soup

This creamy and delicious pumpkin miso soup is perfect for chilly and cold nights. It’s vegan and gluten-free.
prep time: 10 minscook time: 50 minstotal time: 60 mins

ingredients

500g roughly chopped pumpkin pieces
1 medium onion roughly chopped
4-5 cloves garlic
1 TBSP. miso paste
500ml vegetable stock
3 TBSP. olive oil
1 red chilli chopped
1 TBSP ginger roughly chopped
50ml thin coconut milk*
Lime juice
freshly chopped coriander
Lightly roasted pumpkin seeds**

instructions

Preheat the oven to gas mark 6 or 225C/425F.
Place pumpkin, garlic and onion on a roasting oven tray, drizzle some olive oil and salt and roast it till soft and caramelised. It will take about 40-45 minutes.
Once roasted, leave it outside and heat oil in a pan.
Add ginger and chilli, saute for few seconds then add roasted pumpkin, garlic and onion.
Mix everything, add vegetable stock and bring soup to the first boil.
Turn off the heat, place roasted pumpkin into  blender and blend until you get a smooth puree.
Pour the pureed soup into the pan again and turn the heat on but keep it on low.
Add coconut milk, mic miso paste with little water and add that too into the soup.
Mix well and gently heat the soup, do not boil.
Add lime juice.
Turn off the heat.
Serve pumpkin miso soup in serving bowls, garnish it with freshly chopped coriander and pumpkin seeds.
Enjoy warm with crusty bread.

NOTES:

* Use single cream if you want to make this soup vegetarian. 
** You can use toasted sesame seeds too.
This soup can be made in big batches and can be a freeze.
Created using The Recipes Generator

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cookingwithpree

Monday 26th of November 2018

Love the flavours here!! The addition of miso is so innovative. I am bookmarking this for later :) Also great photography!

Sasmita

Sunday 25th of November 2018

I love this color of the pumpkin soup. Addition ofmiso here is quite intersting...... perfect for ongoing weather

jcookingodyssey

Sunday 25th of November 2018

Thanks Susmita.

Pavani

Thursday 22nd of November 2018

Never had pumpkin soup,but your soup looks very delicious and colourful.

jcookingodyssey

Sunday 25th of November 2018

Thanks Pavani.

Culinary Adventuress Piyali Sekhar Mutha

Thursday 22nd of November 2018

Such lovely pictures dear. The Soup is delectable. Love the Infused oriental flavours which has taken this dish to another level altogether.

jcookingodyssey

Sunday 25th of November 2018

Thanks Piyali! It turned out so well.

jayashree

Thursday 22nd of November 2018

Seeing so many pumpkin soups on the web, I am in love with these. Should soon give a try to this .

jcookingodyssey

Sunday 25th of November 2018

Thanks Jayashree!