Pumpkin Miso Soup

Pumpkin and miso combine to create a warming soup that's perfect for cold days.



  • 425 g (1 ) small sugar pumpkin, or 1 can pumpkin puree
  • Tablespoon (1 Tablespoon) extra virgin olive oil
  • 60 g (½ ) medium yellow onion, peeled, sliced
  • (2 Tablespoons) maple syrup
  • (1 teaspoon) ground turmeric
  • 480 ml (2 cups) water
  • (2 ) garlic cloves, peeled, sliced
  • (1 ) piece fresh ginger root, 1" sliced
  • 70 g (¼ cup) white miso paste
  • 120 ml (½ cup) soy milk


  1. Preheat the oven to 400°F.
  2. Cut the pumpkin in half, removing stringy flesh and seeds. Coat the flesh with a drizzle of olive oil and maple syrup. Place cut-side down on a baking sheet and roast for 35 to 45 minutes.
  3. Heat olive oil in medium-sized saucepot over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes, then add garlic and ginger, cooking for another 2 minutes.
  4. Add pumpkin flesh or pumpkin purée, turmeric, and water. Bring to a boil and simmer, covered, for 10 minutes.
  5. Carefully pour the contents of the saucepot into the Vitamix container, then add miso and soy milk. Secure the lid.
  6. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds or until desired consistency is reached. Serve immediately.

Chef's Notes

  • Recipe adapted from Desiree Nielsen.
  • If a thinner soup is desired, add 1/2 to 1 cup of additional liquid of choice.
  • Try rinsing and patting your pumpkin seeds dry, then tossing them with olive oil, salt, pepper, turmeric, and cumin before roasting for 20 minutes to create a tasty garnish for your soup.