Pumpkin & Miso Soup
Pumpkin soup with tonnes of umami
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.