With all this winter squash roasting, I wanted to make a soup that used canned pumpkin to save time and money. This Pumpkin Miso soup is super easy, quick, and umami-delicious.
Pumpkin Miso Soup
Total Time: 20 minutes
• 1 tablespoon olive oil
• 1 medium white onion, rough chop
• 4 cloves garlic, smashed
• pinch ground ginger
• pinch cayenne
• 4 cups low-sodium vegetable broth
• One 15-ounce can pure pumpkin puree
• 3 tablespoons light miso (white or yellow)
optional garnish: chives, scallions, toasted pumpkin seeds, sesame oil
optional add ins: butternut squash, sweet potato chunks, white beans, spinach
In a large pot, heat the oil over medium heat. Add the onion and sweat until softened. Add the garlic, ginger and cayenne and cook until fragrant. Add broth, pumpkin, and miso, stirring to incorporate and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. Taste for salt, garnish, and serve.