Pumpkin, Miso & Ginger Soup
Pumpkin, Miso & Ginger Soup – a warming, flavour-packed bowl of comfort that perfectly balances sweet, savoury, and spicy. Some pumpkins are naturally so sweet that they practically beg to be paired with salty and spicy notes—this recipe does just that! Freshly grated ginger adds warmth, miso paste brings deep umami richness, and a drizzle of chilli oil gives it the perfect kick.
For even more flavour and texture, top it off with crispy roasted seaweed for a hint of the sea and spiced nuts for crunch—an instant autumn hug in a bowl! Whether you’re craving a cosy lunch, a light dinner, or a stunning starter, this soup delivers big flavours with minimal effort.
Why You’ll Love This Recipe
✔️ Sweet, Savoury & Spicy – The perfect balance of pumpkin, miso, and ginger warmth.
✔️ Ultra Creamy – Silky smooth with a rich, velvety texture.
✔️ Naturally Healthy – Packed with vitamins, antioxidants, and gut-friendly miso.
✔️ Easy to Make – Simple ingredients, big flavours, ready in under 30 minutes.
✔️ Customisable Toppings – Try roasted nuts, crispy seaweed, or a swirl of coconut cream.
Grab your spoon—this pumpkin miso ginger soup is the ultimate bowl of cosy, nourishing goodness!
I love using miso not just for Japanese dished, but as an extra flavouring to ither types of dishes too for example this Creamy Miso Chicken, Leek & Mushroom Puff Pastry Pie inspired by Marions Kitchen. Or what about in a caramel sauce?
Pumpkin, Miso & Ginger Soup
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 tbsp olive oil
- 1 small pumpkin of choice, ± 1.2 - 1 .5 kilo
- 1 white onion, roughly chopped
- 1 small leek, thinly sliced
- 3-4 garlic cloves, roughly chopped
- 2-3 celery sticks, roughly chopped
- 4 cm ginger, grated
- 1 chicken or vegetable stock cube
- ± 750 ml hot water (just enough to cover the vegetables)
- 1 tbsp white miso paste
- Pepper & Salt
Instructions
Heat the olive oil in a heavy based pan and add the onions and a pinch of salt. Sauté until fragrant and translucent, ± 3 minutes.
Add the celery, leek and garlic and sauté on low to medium heat until softened, don’t let it brown. ± 5 minutes. Then grate in your ginger.
In the meantime wash and then halve your pumpkin, I like to keep the skin on (see notes). Scoop out the seeds with a spoon and discard them. Chop the pumpkin into 3-4 cm cubes.
Add these to the vegetables together with a stock cube and top everything off with hot water, just enough to cover the vegetables. The pumpkin can stick out 1-2 cm or so (you can always add more water later if it’s too thick).
Add 1 tbsp of miso paste, bring to a simmer and let bubble away on low heat for ± 25 minutes until the pumpkin has softened.
Take the soup off the heat and, using a handheld mixer, blend until smooth. Add a drop of water if it’s more of a purée than a soup, but don’t add too much! This soup is best served thick!
Taste and season with pepper, salt and more miso paste if you like. Serve with your toppings of choice.
Notes
Sometimes the peel of a pumpkin can be a bit tough in places, if you still have little tough bits after blending then just pass it through a sieve to get a silky smooth soup!
