Pumpkin, Oyster Mushroom & Miso Soup | Seasonal Soup

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium, while soybean paste can be more budget-friendly.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu is lower in calories, while firm tofu is often less expensive.

In a large heavy base saucepan, melt down 2 tablespoons of coconut oil.

Add 2 medium onions that have been finely chopped and fry for 2 to 3 minutes.

Add the diced pumpkin (1 kilogram) and fry for a further 5 to 8 minutes.

Add 150 grams of oyster mushrooms and fry for a further 1 to 2 minutes.

Add 450 milliliters of stock and 1 can of coconut milk (approximately 400 milliliters).

Add 2 tablespoons of miso paste and stir well.

Bring the mixture to a boil, then simmer for 20 minutes or until the vegetables are soft.

Add a good sprinkle of paprika and use a stick blender to blitz until smooth.

Taste the soup and adjust the seasoning with black pepper and freshly ground salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens