Miso Pumpkin Soup
This easy and delicious Miso Pumpkin Soup is a flavor bomb with an Asian twist on this amazing veggie classic.
Equipment
- 1 Medium Pot (large pot if doubling the recipe)
Ingredients
- 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
Instructions
- 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.
Notes
Soup will keep in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over the stove until boiling.
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