Saturday, 10 November 2018

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.




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 servings

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 Froothie Optimum Vac 2 air vacuum 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


I used Froothie Optimum Vac 2 Air Vacuum Blender to liquidise pumpkin soup, in just less than two minutes I had velvety smooth soup.

If you fancy owning your own Optimum Vac 2, you can buy it from this link here. This is an affiliate link, and if you buy through this link then I may get a commission on your purchase at no extra cost to you. Simply add 5457 ambassador code in the comment box when purchasing or mention the code if ordering over the phone. This way, they know you have ordered through JCookingOdyssey. Additionally, add AMB20 in the promo code box, you will get £20 off your purchase. 


Linking this recipe post to  #cookonceeattwice recipe link of searchingforspice

53 comments:

  1. Wow miso in pumpkin soup?! I must give this a try. Love both ingredients but never tried it together in a soup. It looks fantastic. So creamy. Saving this to try definitely.

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    Replies
    1. Thanks Natalie, please do try and let us know how you like it.

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  2. Now this is an interesting twist on Miso soup. I love pumpkin everything. I really needs to give this delicious recipe a try. It looks creamy and hearty at the same time.

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    1. Thanks Gloria, please do try it, I am sure you won't be disappointed.

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  3. Pumpkin and miso sure seems like a delicious combination! Looks yumm :)

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  4. Addition of miso paste is completely new to me though I have prepared pumpkin soup many times... it looks gorgeous

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  5. Very nice recipe. Never tried Miso.. pumpkin soup with Miso sounds an interesting combination, shall try soon. Your blog is awesome.. wonderful work..

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    Replies
    1. Thanks a lot Swati, glad you like my work :) Please do try our recipe and post your feedback to us.

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  6. Adding miso to pumpkin sounds interesting. I have never used miso in any of my recipes. I am tempted to make this delicious soup soon.

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    1. Thanks My Culinary Journey, I am sure you'll like it.

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  7. Yes please!!! I can already smell the toasted pumpkin seeds and garlic and onion. Can't wait to give this recipe a try! And wow, your photos are absolutely beautiful :)

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    Replies
    1. Thank you Mama Bear's Cook Book! Hope you guys enjoy this recipe.

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  8. I think pumpkin is great in soup and I love pumpkin and ginger soup. Ginger is something I add to so many recipes but I don't use miso often. I've seen quite a few tempting recipes with it in recently though and I would love to exepriment a bit more with it. Thanks for sharing with #CookOnceEatTwice!

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    1. Thanks Corina. I started using Miso almost a year ago and love using in many recipes.

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  9. I have tried the Miso paste but hardly cooked with it. I am intrigued to try this pumpkin miso combo.

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  10. What else can be so comforting than this gorgeous looking pumpkin soup for this weather...and the coconut milk addition..I love it

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  11. Never used miso paste. Soup sounds so comforting and delicious. Beautiful click.

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    1. Thanks Sujata. You are missing something delicious!

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  12. I love how moody these photos are, it definitely helps you feel the season! This soup looks so creamy and comforting - just what we need this time of year!

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    1. Thanks Lauren :) I appreciate your lovely words.

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  13. I love that you used miso paste in this recipe. I never would have thought to make a miso pumpkin soup but it sounds so amazing!! I'm definately giving this a try!

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    1. Thanks Amanda! Please do let us know how you like this recipe.

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  14. It's unseasonably cold here and I'm craving ALL THE SOUPS! This pumpkin soup is next on my list!

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  15. This soups looks too pretty to eat! Gorgeous!

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  16. I love the sound of this! I find pumpkin soups are usually too sweet for my tastes, so adding the miso to make the soup more savory sounds delicious.

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  17. I love a great bowl of creamy soup! The addition of the miso to this makes it extra special.

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  18. I love pumpkin everything! And pumpkin soup with addition of miso sounds amazing and looks delicious too

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  19. I find pumpkin soup so versatile as one can add any kind of flavoring and it tastes simply yum and comforting. I'll have to try it with miso.

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    Replies
    1. Thanks Mayuri, yes and pumpkin soup with miso is so good too!

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  20. This soup looks so luscious and delicious! I really like that you used miso for some umami flavor in this.

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    Replies
    1. Thanks Holly, without overpowering the flavours :)

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  21. Never had a chance to make some culinary experiments with miso paste, am sure that adding them to soup will definitely brings some tremendous flavor to the soup na. PUmpkin miso soup rocks.

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  22. I've yet to try some miso paste, it sounds amazing in this pumpkin soup!! Gorgeous clicks as always :)

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

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

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

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

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

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