Miso Pumpkin Soup
Miso soup, but with a thicker and richer flavor using pumpkins. This Miso Pumpkin Soup serves as a vibrant and flavorful side or start to warm up any meal. Simple, flavorful, and healthy.
Best pumpkin varieties to use: kabocha, cinderella, butternut — or even your unused, un-jack-o-lantered, still-good pumpkin from Halloween variety (Cucurbita pepo). My favorite is the kabocha for its thicker and earthier taste and texture. Go with butternut and the halloween varieties for a more delicate flavor.
Miso soup is known for its light yet flavorful taste. But sometimes, I want a little something more with my soup, especially when it’s cold. This recipe adds a healthy richness and heartiness to the miso classic using the seasonal touch of pumpkins. Try it!
Pumpkins & Miso
Recipe Notes
TOTAL TIME: About 30 minutes.
SERVES: 4
EQUIPMENT: You’ll need an immersion blender, or a regular blender, to create the rich pureed texture. And a good soup pot, otherwise known as a stockpot.
Ingredients
- Pumpkin
- Onion
- Miso Paste
- Chicken Bouillon
- Green Onions
- Salt
Instructions
- Cut up pumpkin and slice up onions
- Drizzle oil into soup pot, add pumpkin and onions, and let sizzle until golden brown
- Add water
- Add miso paste, chicken bouillon, and salt to taste (this is the miso paste I use)
- Stir
- Whip out the immersion blender. Blend until creamy – doesn’t have to be perfectly puree’d. Leave some chunks for texture.
- Serve and sprinkle on some green onions
Miso Pumpkin Soup - Goes Great With ...
Sip on this Miso Pumpkin Soup on its own, or have it as a tasty teaser.
Pair with some chicken. Chicken and roasted veggies … Oh, stop it. Can a meal be any more balanced? Here are our favorite chicken dinner recipes, all super easy to make:
Want More Soup?
Want more soups like this Miso Pumpkin Soup? Try out these other soups from the Imperfectly Wabi Sabi Cookbook, all emphasizing bold flavors, fresh and healthy ingredients, that are tasty and simple to make.
- Hot and Sour Soup (recipe)– a classic Chinese soup that’s savory, bold, and well, hot and sour. You’ll find it at almost every Chinese restaurant in the US. But did you know that this is one of the easiest and quickest soups to make right at home? Try our recipe for Hot and Sour Soup, vegetarian style.
- Tom Kha (Coconut Lemongrass Soup) (recipe) – for a soup that’s coconutty and citrussy, and pungent as ever
- Hearty Chili (recipe) – Nothing beats a warm, hearty bowl of chili on a cold evening, especially when the recipe calls for fresh, dried beans!
Enjoy!
Miso Pumpkin Soup
Equipment
- immersion blender or a regular blender
- soup pot/stockpot
Ingredients
- Pumpkin cut into 1-inch cubes, and enough to fill about 1/4 of the stockpot
- Onion 1/2, white or brown
- 2 tbsp Miso Paste
- Chicken Bouillon 1/2 a cube
- Green Onion to add as a garnish
- Salt to taste
- 4 cups Water
Instructions
- Cut pumpkin into 1-inch cubes, thinly slice up onions
- Drizzle oil into stockpot, then toss pumpkin cubes and onions to sautee on medium-high heat. Let brown, stirring occaisionally.
- When browned, add water. Scrape up the browned good stuff at the bottom of the pot (wooden utensil is best!).
- Add miso paste and chicken bouillon.
- Stir together. Place lid on and let simmer on medium heat until pumpkin is soft and breaks apart when poked at (20 min)
- Blend with immersion blender on low heat.
- Serve and garnish with green onion
To Share
5 Comments
Vanessa
This soup looks delcious. I had never thought of mixing pumpkin with miso before, but what a great idea.
Claudia
Tried this miso pumpkin soup, and it came out cosy and comforting. So simple and perfect for cooler days — I’ll make it again!
ImperfectlyWabiSabi
Glad it warmed you up!
Catherine
Oh, wow! I’ve never had any soup like this. I enjoy miso soup and pumpkin, so I think this would be delicious!
ImperfectlyWabiSabi
Let me know how it turns out!