Take advantage of the remaining cold nights before the summer heat hits us and cook yourself some delicious warm pumpkin soup. This creamy dish doesn’t take a lot of effort to cook and is great for serving to large groups or just for yourself.
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This version of the soup adds miso paste and ginger to the classic recipe for extra bursts of flavour. Pair it with a slice of bread for a filling lunch or dinner or have a smaller serve as an appetiser before a big meal. Yum!
1 tablespoon olive oil
1 onion, diced
2cm-piece ginger, peeled, grated
1/2 butternut pumpkin (about 800g), peeled, cut into 3cm chunks
1 tomato, quartered
80g white miso paste
750ml (3 cups) hot water
2 tablespoons soy sauce
270ml can coconut milk
3 fresh coriander sprigs, leaves picked
2 tablespoons black sesame seeds
In a large saucepan over medium heat, heat oil. Add onion and stir occasionally while it cooks until soft but not coloured or for 3-4 mins.
Stir in ginger and pumpkin and cook for another 2 mins. Add in tomato and miso paste and stir. Add hot water, soy sauce and 200ml of coconut milk.
Bring to boil. Reduce heat to low and simmer for 30 mins wit lid on until pumpkin is soft.
With a hand-held blender, mix the soup until it’s completely smooth.
Transfer to serving bowls and drizzle with the remaining coconut milk. Top with coriander leaves and sesame seeds and serve hot.