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!
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📖 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.
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Nicole says
This soups looks too pretty to eat! Gorgeous!
jcookingodyssey says
Thanks Nicol! I know what you mean 🙂
Charity says
It's unseasonably cold here and I'm craving ALL THE SOUPS! This pumpkin soup is next on my list!
jcookingodyssey says
Thanks Kitty! Perfect choice 🙂
Amanda says
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!
jcookingodyssey says
Thanks Amanda! Please do let us know how you like this recipe.
Unknown says
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!
jcookingodyssey says
Thanks Lauren 🙂 I appreciate your lovely words.
Sujata Roy says
Never used miso paste. Soup sounds so comforting and delicious. Beautiful click.
jcookingodyssey says
Thanks Sujata. You are missing something delicious!
Lathiya says
What else can be so comforting than this gorgeous looking pumpkin soup for this weather...and the coconut milk addition..I love it
jcookingodyssey says
Thanks Lathi.
mildly indian says
I have tried the Miso paste but hardly cooked with it. I am intrigued to try this pumpkin miso combo.
jcookingodyssey says
Thanks!
Corina says
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!
jcookingodyssey says
Thanks Corina. I started using Miso almost a year ago and love using in many recipes.
Mama Bear's Cook Book says
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 🙂
jcookingodyssey says
Thank you Mama Bear's Cook Book! Hope you guys enjoy this recipe.
My Culinary Journey says
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.
jcookingodyssey says
Thanks My Culinary Journey, I am sure you'll like it.
Swati says
Very nice recipe. Never tried Miso.. pumpkin soup with Miso sounds an interesting combination, shall try soon. Your blog is awesome.. wonderful work..
jcookingodyssey says
Thanks a lot Swati, glad you like my work 🙂 Please do try our recipe and post your feedback to us.
Motions and Emotions says
Addition of miso paste is completely new to me though I have prepared pumpkin soup many times... it looks gorgeous
jcookingodyssey says
Thanks Amrita, we loved it.
cookingwithpree says
Pumpkin and miso sure seems like a delicious combination! Looks yumm 🙂
jcookingodyssey says
Thank you!
Gloria | Homemade & Yummy says
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.
jcookingodyssey says
Thanks Gloria, please do try it, I am sure you won't be disappointed.
Natalie says
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.
jcookingodyssey says
Thanks Natalie, please do try and let us know how you like it.