The BEST Creamy Pumpkin Soup with a little Asian twist! Creamy Miso Pumpkin Soup - Marion's Kitchen

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while maintaining creaminess.

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is milder and cheaper.

Cut baby butternut pumpkins in half and scrape out the seeds.

Place pumpkin halves on a tray lined with foil.

Drizzle with olive oil and sprinkle with salt.

Roast the pumpkins in the oven for about 45 minutes to 1 hour, checking after 30 minutes to remove garlic and red onion when they start to get cherry edges.

Once the pumpkin is roasted and cool enough to handle, scrape the flesh into a blender along with the roasted garlic and red onion.

Add half of the vegetable stock to the blender, adjusting based on desired thickness.

Add miso paste and finely chopped ginger to the blender and blend until smooth.

Prepare miso cheesy toasts by mixing butter with miso and spreading it on sourdough bread, then topping with Swiss cheese.

Place the cheesy toasts under the grill until bubbly.

Serve the miso pumpkin soup topped with coconut cream, black sesame seeds, and togarashi spice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens