Miso Pumpkin Soup for a Yogis Soul
This recipe is a spin off from my nans pumpkin soup. It’s super simple and a go to when I’ve got a ‘bring something’ occasion.
- Pumpkin (I usually use Butternut or Kent)
- Onion (Spanish or White)
- Olive Oil
- Miso Paste (White)
- Vegetable Broth
- Take the skin off the pumpkin, chop it into small pieces and boil in water until tender. Drain pumpkin and put it to the side.
- Sauté onions and garlic in a little bit of olive oil until transparent.
- Combine; Pumpkin, Onions and Garlic in a pot, and blend in vegetable broth, over low heat, to your desired thickness.
- Add in miso paste. Hint-miso paste will start out as a clump if you don’t dissolve it down before adding, this makes it hard to tell how strong the taste is. Miso is also very salty it’s better to start off with small amounts and add.
- Tip- take a little vegetable broth in a cup on the side dissolve the miso paste and then add to the soup. This will alter how thick your soup is so better to start off with a thicker base when first experimenting. I usually use one heaping tablespoon of miso paste for a quarter of a kent pumpkin.
With this amount of pumpkin, I would use 2-3 cloves of garlic and a 1/4 of a spanish onion, but these are personal choices and you can vary the amounts for your tastebuds.
I might use 1 litre of vegetable broth or less, its best to mix and add until you find a consistency you like.
Simple and delicious, just the way we like it in our household! Enjoy.
A yogi- signing out.
Love, A x