Pumpkin & Miso Soup
8 Oct 2023
Pumpkin soup with tonnes of umami
You guys loved my roasted butternut soup recipe so now that soup season is upon us, here’s my updated version – pumpkin & miso soup. For those that are not familiar with miso – it’s Japanese paste made out of fermented soybeans, commonly used in Japanese cuisine. Now I know fermented soybeans doesn’t sound too appetising but trust me, it’s savoury, nutty and has tonnes of umami goodness.
This soup transforms traditional pumpkin soup by incorporating umami-rich miso, creating a complex and deeply satisfying dish. The combination of sweet roasted pumpkin with savory miso creates layers of flavor that make this soup truly memorable.
Why This Recipe Works
Roasting the pumpkin with aromatics develops natural sweetness, while miso adds depth and complexity without overwhelming the dish. The result is a velvety soup that’s both comforting and sophisticated.
Understanding Key Components
- The pumpkin: Any pumpkin variety works well – there are a number of different variety, you can use whatever you have on hand. I used butternut but your conventional pumpkin or honeynut variety will work just as well. Roasting develops natural sugars and with aromatics makes it sweeter and more flavourful as the aromatics infuse flavor during roasting. Golden-brown color indicates proper caramelization
- Miso: it’s funky but trust me – it’s delicious. Adds umami without overwhelming. You won’t taste it much but it will add depth and dimension to your soup. You can find it in most supermarkets these days, if not – go to your local Asian grocery store. Toast the miso in butter to develop flavor and it also helps to dissolve it completely for smoother texture.
- Aromatics: Supporting flavors that enhance the soup:
- Whole garlic bulb adds sweetness
- Fresh herbs infuse subtle flavor and freshness to the soup
- Onions provide base notes and sweetness
- Dairy: cream and butter add richness and creaminess to the soup. You can substitute out the cream for coconut cream and the butter for vegan butter to make a vegan version of the soup
- Bread: I used cibatta, cut into thick slices and toasted into butter until golden brown. Sourdough will also be great with this.
Professional Tips
Proper roasting technique ensures best flavor:
- Cut uniform chunks for even cooking
- Don’t overcrowd the pan as it can cause steaming, not browning
- Turn vegetables halfway through for even colour. Be patient! Allow proper time for caramelization
To achieve the perfect soup texture:
- Blend thoroughly in batches, if needed to minimise lumps
- Strain through a sieve if desired
- Adjust consistency as needed
Storage and Reheating
- Refrigerate up to 4 days. Freeze for up to 3 months without the cream. Thaw overnight in refrigerator.
- Reheat gently on stovetop, adjust consistency by adding more stock/water if needed. Add fresh garnishes when serving
- Store bread separately. Toast it fresh whenever you’re serving the soup.
The key to this soup’s success lies in proper roasting and careful miso incorporation. While it takes time to roast the vegetables, most of it is hands-off, and the result is worth every minute. Whether served as a starter or main course, it’s sure to become a cold-weather favorite.
Ingredients
1 medium-large butternut pumpkin (or any other variety of similar size)
1 onion, chopped into big chunks
1 garlic bulb, top chopped off
1 sprig rosemary
1 sprig thyme
2 tbsp butter
2 tbsp miso
2 cups of veggie stock + 2 cups of water
1/2 cup heavy cream (optional)
Bread, cut into thick slices
Method
- Preheat oven to 180C/350F.
- Peel your butternut pumpkin (or pumpkin variety of your choice) and chopped into equal-sized chunks.
- In a baking tray, add the pumpkin chunks, onion, garlic, thyme and rosemary. Drizzle generously with olive oil and season with salt & pepper. Bake for 1 hour or until the veggies are soft and slightly browned.
- In a pot, melt the butter and add in the miso. Break up the miso in the butter and toast for ~1-2 mins or until it’s fragrant. Add in the roasted veggies, stock and water. Mix well to dissolve the miso.
- Transfer the soup into a blender, or you can also use a stick blender like me, and blend until the soup is nice and smooth. Optional but you can add in 1/2 cup of heavy cream, mix well. Here you can adjust the consistency of your soup by adding more water if desired and season to taste.
- Toast some bread into butter. Garnish soup with a drizzle of heavy cream, olive oil and a dash of parsley. Serve warm with bread.
Pumpkin & Miso Soup
Ingredients
- 1 medium-large butternut pumpkin (or any other variety of similar size)
- 1 onion, chopped into big chunks
- 1 garlic bulb, top chopped off
- 1 sprig rosemary
- 1 sprig thyme
- 2 tbsp butter
- 2 tbsp miso
- 2 cup veggie stock + 2 cups of water
- 1/2 cup heavy cream (optional)
- Bread, cut into thick slices
- Parsley for garnish
Instructions
- Preheat oven to 180C/350F.
- Peel your butternut pumpkin (or pumpkin variety of your choice) and chopped into equal-sized chunks.
- In a baking tray, add the pumpkin chunks, onion, garlic, thyme and rosemary. Drizzle generously with olive oil and season with salt & pepper. Bake for 1 hour or until the veggies are soft and slightly browned.
- In a pot, melt the butter and add in the miso. Break up the miso in the butter and toast for ~1-2 mins or until it's fragrant. Add in the roasted veggies, stock and water. Mix well to dissolve the miso.
- Transfer the soup into a blender, or you can also use a stick blender like me, and blend until the soup is nice and smooth. Optional but you can add in 1/2 cup of heavy cream, mix well. Here you can adjust the consistency of your soup by adding more water if desired and season to taste.
- Toast some bread into butter. Garnish soup with a drizzle of heavy cream, olive oil and a dash of parsley. Serve warm with bread.