Miso Pumpkin Soup

Take the usual humble pumpkin soup to the next level, by roasting your pumpkin & adding miso powder for a full flavoured bowl of comfort. Finished with coconut milk to create a thick and creamy texture. Perfect for cool weather lunches or simple dinners.

Serves 6

Effort: Easy/ Moderate

Prep: 10 mins

Cook: 1 hour

Gluten free option

Ingredients

• 800g pumpkin, deseeded and sliced into thick wedges

• 1 onion, diced

• 2 garlic cloves

• 1/2 inch piece of ginger, grated OR 1 tsp ginger paste

• 2 tbsp chilli miso soup base

• 750ml (3 cups) chicken stock

• 250ml (1cup) coconut milk

• 2 tbsp soy sauce - see hints & tips for gf

  To serve

• Fresh coriander

• Fresh chilli

• Coconut yoghurt or alternative - see hints & tips

Instructions

1. Preheat the oven to 200c/ 180c fan.

2. Place the pumpkin wedges on a lined large roasting tray. Nestle the garlic around the pumpkin. Drizzle with oil and season with a pinch of salt.

3. Use your hands to rub the oil and salt all over the pumpkin and garlic.

4. Roast for 30 minutes. Remove the garlic from the tray. And then roast the pumpkin for a further 30 minutes or until soft and tender.

5. Meanwhile, in a large pan soften the onion in a little olive oil on a medium heat. Add the ginger and chilli miso soup base and cook for a further minute until fragrant.

6. Add the chicken stock and reduce to a low simmer.

7. Once the pumpkin is cooked scoop the pumpkin flesh into the pan. Pour in the coconut milk & soy sauce and continue to simmer on low for 5 mins, stirring everything together.

8. Remove from the heat and leave to cool for 10 mins before using either a stick blender or food processor to blend everything to a thick creamy soup. Add a little more coconut milk if you prefer a slightly thinner soup. Season to taste.

Hints & tips

Make gluten free - Use a gluten free soy sauce or tamari to make this soup GF.

Pumpkin - Any sort of pumpkin will work in this recipe including butternut squash.

Save time - Save time by skipping the roasting & dicing up the pumpkin, simmering in the chicken stock soup base until tender. It won’t have the same depth of flavour but will be just as delicious.

Coconut yoghurt - This is readily available in most shops. This is the brand we love - cocobella. However, feel free to use natural yoghurt or whatever you have on hand.

Serving suggestion - Serve with warm crusty bread & butter with chopped coriander and chilli. Dollop with coconut yoghurt.

Storage - Store in the fridge for 5 days. Suitable for freezing.