Some pumpkins are just so sweet that they are screaming to be paired with salty and spicy notes. Well this recipe is just that. The heat from freshly grated ginger and chili oil, savoury notes from miso paste and a sprinkle of roasted seaweed on top for that extra umami flavour. I also love topping it off with spiced nuts for example for that autumn feeling.
Pumpkin, Miso & Ginger Soup
- 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
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.
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!