Go Back

Miso Pumpkin Soup

Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course dinner, Side Dish, Soup
Cuisine American, Japanese
Servings 4

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
Keyword miso, pumpkin, soup