Print

Comforting Miso Pumpkin Soup Recipe with Coconut Milk

miso pumpkin soup - featured image
Print Recipe

A velvety, rich soup with a hint of umami from miso and a touch of sweetness from pumpkin, perfect for cozy fall evenings.

Ingredients

Scale
  • 1 medium sugar pumpkin, peeled, seeded, and cubed
  • 1 medium onion, diced
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh ginger, grated or minced
  • 3 tablespoons white miso paste
  • 1 cup (240 ml) full-fat coconut milk
  • 4 cups (1 liter) vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional garnishes: chopped green onions, sesame seeds, or a drizzle of coconut milk

Instructions

  1. Peel, seed, and cube your pumpkin. Dice the onion, mince the garlic, and grate the ginger. Measure out your other ingredients for easy access while cooking.
  2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
  3. Toss the pumpkin cubes into the pot and stir to coat them in the aromatic mixture. Let them cook for about 5 minutes, stirring occasionally, to enhance their natural sweetness.
  4. Pour in 4 cups (1 liter) of vegetable broth, ensuring the pumpkin is fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the pumpkin is tender.
  5. Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy. If you’re using a regular blender, work in batches and be careful with the hot liquid.
  6. In a small bowl, whisk 3 tablespoons of white miso paste with a few spoonfuls of the hot soup until smooth. Stir the mixture back into the pot along with 1 cup (240 ml) of coconut milk. Heat gently for 2-3 minutes, but do not boil.
  7. Add salt and pepper as needed, keeping in mind the salty nature of miso. Adjust the seasoning to your preference.
  8. Ladle the soup into bowls and garnish with chopped green onions, sesame seeds, or a drizzle of coconut milk for a picture-perfect finish.

Notes

[‘Choose sugar pumpkins or similar varieties for their sweet flavor and smooth texture.’, ‘Avoid boiling the miso to preserve its flavor and beneficial properties.’, ‘If using a blender, work in batches and hold the lid down firmly to avoid spills.’, “Adjust the soup’s consistency by adding more broth or coconut milk if too thick, or simmering uncovered if too thin.”, ‘Customize the flavor with soy sauce or chili flakes for added complexity.’]

Nutrition

Keywords: miso pumpkin soup, coconut milk soup, fall recipes, vegan soup, gluten-free soup, healthy comfort food

Find it online: https://blipflavor.com/comforting-miso-pumpkin-soup-recipe-with-coconut-milk/