This Pumpkin Miso Soup is a delightful fusion of Japanese umami and autumnal sweetness. The base features smooth, cooked pumpkin puree, which lends a natural creaminess without the need for dairy. It is gently flavored with mellow white miso, adding a deep, savory richness that balances the vegetable’s natural sugars. Fresh ginger and green onions provide a bright, aromatic finish that wakes up the palate. This soup is incredibly quick to prepare, making it an ideal weeknight dinner or a comforting side dish during colder months. It is naturally vegan, gluten-free (if using certified miso), and packed with nutrients. Serve it in small bowls for a starter or as a light main course. The vibrant orange color and smooth texture make it visually appealing and deeply satisfying to eat.
Pumpkin Miso Soup
Description
This Pumpkin Miso Soup is a delightful fusion of Japanese umami and autumnal sweetness. The base features smooth, cooked pumpkin puree, which lends a natural creaminess without the need for dairy. It is gently flavored with mellow white miso, adding a deep, savory richness that balances the vegetable's natural sugars. Fresh ginger and green onions provide a bright, aromatic finish that wakes up the palate. This soup is incredibly quick to prepare, making it an ideal weeknight dinner or a comforting side dish during colder months. It is naturally vegan, gluten-free (if using certified miso), and packed with nutrients. Serve it in small bowls for a starter or as a light main course. The vibrant orange color and smooth texture make it visually appealing and deeply satisfying to eat.Ingredients
Directions
-
In a small bowl, whisk together the mellow white miso and 2 tablespoons of water until smooth to create a slurry; set aside.
-
Heat the peanut oil in a medium saucepan or soup pot over medium heat.
-
Add the finely chopped green onions and minced ginger to the pot and saut for about 2-3 minutes until fragrant and softened.
-
Pour in the vegetable stock and the additional cup of water, bringing the liquid to a gentle simmer.
-
Add the cooked pumpkin puree to the pot and stir to combine with the broth and aromatics.
-
Carefully transfer the mixture to a blender, ensuring the lid is secure, and blend on high until completely smooth and velvety.
-
Return the blended soup to the saucepan and warm over low heat for 2-3 minutes; do not boil.
-
Remove the soup from the heat and stir in the reserved miso slurry until fully incorporated.
-
Ladle into bowls and serve immediately while warm.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1153.8kcal
- % Daily Value *
- Total Fat 122.7g189%
- Saturated Fat 18.5g93%
- Cholesterol 0.0mg0%
- Sodium 4.3mg1%
- Total Carbohydrate 16.9g6%
- Dietary Fiber 1.9g8%
- Sugars 6.4g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not boil the soup after adding the miso, as high heat can destroy the beneficial probiotics and delicate flavor of the miso paste.
For a gluten-free version, ensure you use certified gluten-free miso paste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
If you don't have pre-cooked pumpkin puree, you can roast cubed pumpkin at 400F (200C) for about 45 minutes until tender, then blend or mash before using.
