This Pumpkin Miso Soup is a creamy, comforting autumn soup with a Japanese-inspired twist. Sweet roasted pumpkin is blended with warming ginger, savoury miso paste and creamy coconut milk to create a velvety soup that's full of rich, balanced flavour.
I make this spicy pumpkin ginger soup every year without fail, but this time I wanted to go even further with the depth. I recently tried miso paste paired with caramel in an Asian fine dining restaurant and wanted to find uses for it in my kitchen!
I found that miso paste adds a rich savoury flavour that complements the natural sweetness of the pumpkin. I kept in the fresh ginger to bring gentle warmth and coconut milk to create a silky smooth finish.
This has become one of my favourite soups to make on chilly evenings. It's simple enough for a weekday lunch yet special enough to serve as a starter for Thanksgiving, Christmas or an autumn dinner party.
Ingredients
- Pumpkin – Sweet and naturally creamy once cooked. Butternut squash also works well.
- Miso paste – Adds a rich savoury depth that balances the sweetness of the pumpkin. White miso gives a milder flavour, while red miso creates a deeper, more robust soup.
- Fresh ginger – Brings gentle warmth and freshness.
- Coconut milk – Creates a silky, creamy texture while complementing the miso beautifully.
- Vegetable stock – Forms the base of the soup.
- Lime juice – Added at the end to brighten all the flavours.
- Pumpkin seeds – Toasted for a delicious crunchy garnish.
Serving Suggestions
Serve this soup with warm crusty bread, I love these tiger rolls, for a simple lunch, or enjoy it as a starter before your favourite autumn meal.
If you're a fan of double denim, then double pumpkin might be right up your street. Try these savoury pumpkin scones along with the soup too!
Finish each bowl with toasted pumpkin seeds, fresh coriander and an extra swirl of coconut milk for a simple but impressive presentation.
Make Ahead Tips
This soup is perfect for batch cooking. Allow it to cool completely before storing it in the fridge for up to three days.
It also freezes beautifully. Freeze in individual portions for an easy lunch or quick weeknight dinner.
If freezing, add the lime juice after reheating for the freshest flavour.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Pumpkin Miso Soup
Ingredients
- 500 grams pumpkin roughly chopped
- 1 medium onion roughly chopped
- 4 garlic cloves
- 1 tablespoon fresh ginger roughly chopped
- 1 red chilli chopped
- 500 millilitres vegetable stock
- 50 millilitres thin coconut milk
- 3 tablespoons olive oil
- 1 tablespoon miso paste
- lime juice to taste
- fresh coriander chopped, for garnishing
- pumpkin seeds toasted
- salt to taste
Instructions
- Preheat the oven to 225°C (425°F / Gas Mark 6).
- Spread the pumpkin, onion, and garlic on a roasting tray. Drizzle with olive oil, season with salt, and roast for 40–45 minutes until soft and caramelised.
- Remove from the oven and leave to cool slightly. Meanwhile, heat the remaining oil in a large pan over a medium heat.
- Add the ginger and chilli and sauté for a few seconds, then add the roasted pumpkin, onion, and garlic.
- Stir to combine, then pour in the vegetable stock. Bring to the boil, then turn off the heat.
- Transfer the soup to a blender and blend until completely smooth.
- Pour the blended soup back into the pan and return to a low heat.
- Stir in the coconut milk. Mix the miso paste with a little cold water until dissolved, then stir that into the soup too.
- Gently heat through without boiling, then add lime juice to taste.
- Ladle into bowls and garnish with freshly chopped coriander and roasted pumpkin seeds. Serve warm with crusty bread.
Notes
Dissolving the miso paste in a little cold water before adding it to the pan ensures it blends evenly into the soup without clumping.
For a vegetarian version, swap the coconut milk for single cream.
Toasted sesame seeds make a great alternative garnish to pumpkin seeds.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
Hayley Dhanecha says
This pumpkin miso soup is one of those bowls that feels both comforting and nourishing at the same time. The sweetness of the pumpkin pairs beautifully with the savoury depth of miso, creating a soup that's rich in flavour yet wonderfully light. I love serving it warm on cooler days—it’s simple, cosy and incredibly satisfying.
cookingwithpree says
Love the flavours here!! The addition of miso is so innovative. I am bookmarking this for later 🙂 Also great photography!
Sasmita says
I love this color of the pumpkin soup. Addition ofmiso here is quite intersting...... perfect for ongoing weather
jcookingodyssey says
Thanks Susmita.
Pavani says
Never had pumpkin soup,but your soup looks very delicious and colourful.
jcookingodyssey says
Thanks Pavani.
Culinary Adventuress Piyali Sekhar Mutha says
Such lovely pictures dear. The Soup is delectable. Love the Infused oriental flavours which has taken this dish to another level altogether.
jcookingodyssey says
Thanks Piyali! It turned out so well.
jayashree says
Seeing so many pumpkin soups on the web, I am in love with these. Should soon give a try to this .
jcookingodyssey says
Thanks Jayashree!
Freda says
I've yet to try some miso paste, it sounds amazing in this pumpkin soup!! Gorgeous clicks as always 🙂
jcookingodyssey says
Thanks Freda!
Priya Suresh says
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.
jcookingodyssey says
Thanks Priya, miso is good in Japanese cuisine!
Holly says
This soup looks so luscious and delicious! I really like that you used miso for some umami flavor in this.
jcookingodyssey says
Thanks Holly, without overpowering the flavours 🙂
Mayuri Patel says
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.
jcookingodyssey says
Thanks Mayuri, yes and pumpkin soup with miso is so good too!
Jo says
I love pumpkin everything! And pumpkin soup with addition of miso sounds amazing and looks delicious too
jcookingodyssey says
Thanks Jyothi.
Unknown says
I love a great bowl of creamy soup! The addition of the miso to this makes it extra special.
jcookingodyssey says
Thank you Erin, absolutely right!
Julie @ Bunsen Burner Bakery says
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.
jcookingodyssey says
Thank you Julie! I hope you like this recipe.