Miso Pumpkin Soup

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Miso Pumpkin Soup, Sacha Served What

This easy and delicious Miso Pumpkin Soup is a flavor bomb with an Asian twist on this amazing veggie classic.

One of my goals for cozy season was to create a bunch of new soups. I knew I wanted to use Pumpkin Puree for a super easy recipe, but didn’t want to give you the classic flavors you’d normally find. So I went Asian, because I love those flavors, and came up with this amazing Miso Pumpkin Soup. So if you like miso, I highly recommend you try this recipe!

This soup is flavored with garlic, and ginger, two necessary aromatics when it comes to many Asian recipes. Plus, you’ll use the classic mirepoix of onions, carrot, and celery for the base of the Miso Pumpkin Soup. You’ll also add a bit of thyme, miso paste, soy sauce, and sesame oil for a major flavor boost. Yummmmm!

I always like to garnish my soups so they look pretty, don’t you? Drizzle on some chili garlic crisp and sprinkle toasted pumpkin and sesame seeds. While we want our food to look pretty, I also love some crunch and texture.

Miso Pumpkin Soup, Sacha Served What

Ingredient Notes:

  • Pumpkin Puree – I like to buy organic, which is easily found at Whole Foods, or you can order it here. Feel free to make your own pumpkin puree as well, if you prefer.
  • Chicken or Vegetable Stock – While I made my Miso Pumpkin Soup with chicken stock, you can also use your favorite vegetable stock for a vegan or vegetarian option.
  • White Miso Paste – This is easily found at most grocery stores, but you can also order it online here.
  • Thyme – While the recipe calls for fresh thyme, you can also use 1/4 teaspoon of dried thyme.
  • Soy Sauce – I use Tamari, since it’s gluten-free, which you can find at most grocery stores or order it here.
  • White Pepper – Commonly used in Asian cooking, it’s a more mild pepper. Plus, you won’t see black pepper flakes in your soup, it’ll look very smooth. if you don’t have this, you can order it here, or use regular freshly ground black pepper.
Miso Pumpkin Soup, Sacha Served What

Miso Pumpkin Soup

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Appetizer, Soup
Cuisine Asian Fusion
Servings 1.5 quarts



  • 1 tablespoon avocado oil
  • ¼ large yellow onion sliced
  • 1 small carrot peeled and cut into small chunks
  • 1 stalk celery cut into small chunks
  • 2 cloves garlic smashed
  • ½ inch piece ginger cut in half
  • Kosher salt
  • 1 15 oz. can pumpkin puree
  • 3 cups chicken or vegetable stock
  • 2 tablespoons white miso paste
  • 2 sprigs thyme
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • white pepper to taste
  • chili garlic crisp as garnish, optional
  • toasted pumpkin seeds and sesame seeds as garnish, optional


  • Heat the avocado oil in a medium pot (large pot if doubling the recipe) over medium-high heat. Add the onion, carrot, celery, garlic, ginger, and a big pinch of Kosher salt. Cook, stirring occasionally, for 5-7 minutes, until starting to turn a light golden brown.
  • Add pumpkin puree, stock, miso paste, and thyme and bring to a boil. Cover tightly and turn heat to low and cook until all the vegetables are tender, 1 hour.
  • Blend until smooth with the soy sauce and sesame oil. Season with Kosher salt and white pepper, to taste.
  • Serve in bowls drizzled with chili garlic crisp and sprinkled with pumpkin and sesame seeds.


Soup will keep in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over the stove until boiling.
Keyword Fall, one-pot, warm, Winter
Tried this recipe?Let us know how it was!

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