Spicy Miso and Pumpkin Soup
Warm up with a bowl of Spicy Miso and Pumpkin Soup, a comforting yet bold fusion of flavors that’s as nourishing as it is delicious. This velvety soup combines the earthy sweetness of pumpkin puree with the umami depth of white miso paste, accented by a dose of creamy coconut milk and a spicy kick from red chili paste. Fresh garlic, ginger, and a splash of lime juice add layers of zest and warmth, while a garnish of crunchy pumpkin seeds and vibrant cilantro (optional) elevates the final presentation. Perfect for cozy dinners or as a flavorful starter, this easy-to-make vegan soup comes together in just 35 minutes and boasts a silky, blended texture that’s irresistibly satisfying. Ideal for fall evenings or anytime you crave hearty comfort food with an Asian-inspired twist, this recipe is sure to impress.
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Ingredients
- 500 grams Pumpkin puree
- 500 ml Vegetable broth
- 200 ml Coconut milk
- 2 tablespoons White miso paste
- 1 tablespoon Red chili paste
- 2 units Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Soy sauce
- 1 tablespoon Olive oil
- 1 tablespoon Lime juice
- 3 tablespoons Pumpkin seeds (for garnish)
- 1 handful Fresh cilantro (optional, for garnish)
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Step 3
Stir in the red chili paste and cook for another minute to release its flavors.
Step 4
Add the pumpkin puree, vegetable broth, and coconut milk to the pot. Stir to combine.
Step 5
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.
Step 6
In a small bowl, whisk the miso paste with a few tablespoons of the hot soup until smooth. Add the miso mixture back to the pot and stir well.
Step 7
Add the soy sauce and lime juice. Stir to combine and adjust seasoning to taste.
Step 8
Using an immersion blender (or transferring the soup to a blender in batches), blend the soup until smooth and creamy.
Step 9
Ladle the soup into bowls and garnish with pumpkin seeds and chopped fresh cilantro, if desired. Serve hot.
Nutrition Facts
| Serving size | (1366.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 916.9 |
| Total Fat 47.3g | 0% |
| Saturated Fat 9.9g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 10mg | 0% |
| Sodium 3226.3mg | 0% |
| Total Carbohydrate 109.1g | 0% |
| Dietary Fiber 24.5g | 0% |
| Total Sugars 41.8g | |
| Protein 27.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 282.5mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 2708.0mg | 0% |
Source of Calories