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Miso Pumpkin Soup

Yields1 Serving

miso pumpkin soup

 3 lbs pumpkin - peeled and diced into 2 inch cubes
 4 cloves garlic
 2 shallots
 4 tbsp coconut oil
 1 two inch piece of fresh ginger - peeled and diced
 3 tbsp miso paste
 6 cups vegetable stock
Toppings
 chopped chives or scallions
 sesame seeds
1

Preheat oven to 375 degrees. Toss pumpkin and peeled garlic with 2 tbsp oil, salt and pepper to taste, and roast in oven on a baking tray or parchment paper for 30 minutes or until tender.

2

Heat the remaining oil in a soup pot. Sauté the ginger and shallots until tender then add the miso and stock and finally the roasted pumpkin. Simmer for 10-15 minutes then turn off the heat and let the soup sit for a few moments. Blend in a blender or use an immersion blender until smooth.

3

Serve warm topped with chives and sesame seeds to taste.

4

Enjoy this soothing, savory, and healthful pumpkin soup!