Following along from the previous post I have also created a deliciously simple soup utilising the subtle flavours of miso. Pumpkin soup is a tried and tested classic but I think you will agree that this little addition of miso adds a whole new layer of flavour and of course automatically pumps up the nutritional punch as well. 

Pumpkin and miso soup

When purchasing miso paste stick to the fresh, gluten free and vegan varieties for maximum nutritional value. You can pick up a tub of miso paste in most grocery stores and health food shops. You will find it on the self with the asian foods. It needs to be stored in the fridge after opening. 

Pumpkin and miso soup

Pumpkin & Miso Soup
Serves 4
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 1 medium leek
  2. 1 tablespoon coconut oil
  3. 1 thumb size piece of ginger
  4. 2 cloves garlic
  5. 600g pumpkin
  6. 2 medium carrots
  7. 1 litre of veggie stock
  8. 1 tablespoon miso paste
  9. salt and pepper
  10. garnish: herbs and sesame seeds
Instructions
  1. Slice the leek lengthways and thoroughly wash between each layer.
  2. Finely slice and sweat in a soup pot with the coconut oil, over a medium heat, for 7 minutes.
  3. Peel and dice the ginger and garlic and add to the pot with the leeks.
  4. Stir and continue cooking for a further 3-5 minutes.
  5. Meanwhile peel and remove the seeds from the pumpkin and dice.
  6. Peel and dice the carrots.
  7. Add the veggies to the soup pot along with the veggie stock.
  8. Allow to simmer for 25-30 minutes or until the veggies are soft.
  9. Purée until smooth using a stick blender or by adding the soup to a counter-top blender.
  10. Add the miso paste and blend again briefly.
  11. Taste and season accordingly.
  12. Garnish with fresh herbs or your choice and a sprinkle of sesame seeds.
Veggies & Me https://www.veggiesandme.com/
Pumpkin and Miso Soup