Nutritious Miso Pumpkin Soup

by GoodMates Fine Food

Nutritious Miso Pumpkin Soup

  • 1250g butternut squash (or any pumpkin)
  • 2-3 tbsp olive oil
  • 2 large garlic cloves, finely diced
  • 6 cm piece of ginger, finely diced
  • small onion, finely diced
  • 1 litre salt-free veggie stock
  • 2½ tbsp white miso
  • 2 tbsp lime juice
  • fresh rosemary, to serve (optional)
  • 2 tbsp coconut milk, to serve (optional)

  1. Pre-heat your oven to 225° C and sufficiently line your baking sheet with baking paper.
  2. Prep and wash the skin of your butternut squash or pumpkin and cut the squash into 1.5 cm slices, then into half-moons. Coat the slises with a bit of olive oil and place it in the oven for about 40 mins, until edges turn golden brown and has soft middle.
  3. Flip the pieces halfway through cooking time and when its done, let it cool, before peeling the skin.
  4. Pour in 2 tbsp of oil in a pot and put it on a low-medium flame before throwing in your diced onion. Cook it until fragrant then add in your chopped garlic and ginger.
  5. Stir your mixture frequently so that it will not burn. Cook for about 3-4 minutes.
  6. Now add the roasted squash to the pot and puree until smooth using a blender and while adding in the veggie stock in intervals.
  7. In a small bowl, add in your miso paste and 2-3 tablespoons of warm water before whisking the miso so that it becomes a smoother paste.
  8. Pour in the blended soup back into the pot on a low flame and add in your miso paste. (Do not let it boil so to conserve miso's nutritional properties).
  9. Lastly, add lime juice to taste and serve with a swirl of coconut milk and  twig of rosemary as garnish.

Photo Credits: Meru Miso, Miso Pumpkin Soup from Instagram.