Pumpkin Miso Soup

From Moldy Magic

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Miso Soup


  • Author: Eleana Hsu and Kevin Gondo of Shared Cultures
  • Yield: Serve 4 1x

Description

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.”


Ingredients

Units Scale
  • 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
  • 4 cups water 
  • 1/4 cup (3 ounces) miso
  • Garnishes: extra virgin olive oil, baby kale, chopped hot or sweet peppers, or other items that seem appealing

Instructions

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.

 

  • Category: Soup

Keywords: Pumpkin Miso Soup