Creamy Miso Pumpkin Soup | Healthy Winter Comfort Food

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and milk is a cost-effective substitute.

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds umami without soy, while soy sauce is a budget-friendly alternative.

Cut pumpkin in half, remove seeds, and peel the skin.

Chop pumpkin into cubes and set aside.

Heat olive oil in a large pot over medium heat.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Add pumpkin cubes to the pot and stir to coat with oil.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer until pumpkin is tender, about 15-20 minutes.

Remove from heat and let cool slightly before blending.

Blend the soup until smooth using an immersion blender or regular blender.

Stir in miso paste and coconut milk until fully incorporated.

Season with soy sauce, black pepper, and salt to taste.

Add lime juice for brightness and mix well.

Serve hot, garnished with chopped scallions and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens