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.