Eleana Hsu and Kevin Gondo of Shared Cultures like to encourage creativity. They say that any brand or style of miso can add complex umami flavors to many dishes. “We used our cashew miso in this pumpkin miso soup to impart cheesiness.”
1 small sugar pumpkin, quartered, peeled, seeded, and cut into 1-inch cubes
1 tablespoon extra virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1/4cup (3 ounces) miso
Garnishes: extra virgin olive oil, baby kale, chopped hot or sweet peppers, or other items that seem appealing
Heat oil in a soup pot and sauté onion and garlic until golden brown. Add cubed pumpkin, water, and, miso. (Don’t worry if the water does not cover all the pumpkin.) Bring to a boil and reduce heat. Simmer until pumpkin is fork tender, about 30 minutes. Remove from heat and purée with an immersion blender until smooth.
Serve with toasted bread. Swirl in some fresh local olive oil, adding baby kale and chopped peppers as a garnish.