Pumpkin Miso Soup
Pumpkin and miso combine to create a warming soup that's perfect for cold days.
- 425 g (1 Tablespoon) small sugar pumpkin, or 1 can pumpkin puree
- Tablespoon (1 Tablespoon) extra virgin olive oil
- 60 g (1/2 ) medium yellow onion, peeled, sliced
- Tablespoon (2 Tablespoons) maple syrup
- Tablespoon (1 teaspoon) ground turmeric
- 480 ml (2 cups) water
- Tablespoon (2 Tablespoon) cloves, peeled, sliced
- Tablespoon (1 Tablespoon) fresh ginger root, 1" sliced
- 70 g (1/4 cups) white miso paste
- 120 ml (½ cup) soy milk
- Preheat the oven to 400°F.
- 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.
- 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.
- Add pumpkin flesh or pumpkin purée, turmeric, and water. Bring to a boil and simmer, covered, for 10 minutes.
- Carefully pour the contents of the saucepot into the Vitamix container, then add miso and soy milk. Secure the lid.
- 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.
- 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.