Pumpkin Miso Soup
About recipe
Our Pumpkin Miso Soup uniquely marries the natural sweetness of Hidemi or Hokkaido Kabocha pumpkin with the savory depth of brown miso. This fusion creates a beautifully balanced dish that’s both nourishing and comforting—perfect for any season.
Ingredients / serves 300ml
- Hidemi or Hokkaido Kabocha Pumpkin: 100g
- Sliced Onions: 1/4 onion (thinly sliced)
- Flour: 1 tsp
- Unsweetened Almond Milk or Soy Milk: 200ml
- Buckwheat(brown) Miso: 2 tbsp
- Nutritional Yeast: 1 tbsp
- Oil: (Amount as needed)
- (Optional: pumpkin seeds or buckwheat Moromi powder for garnish)
Instructions
- 1. Peel the pumpkin and boil or grill until tender.
- 2. Heat oil in a medium pot over low heat and sauté the onions until translucent.
- 3. Add flour and stir continuously until well combined.
- 4. Gradually pour in the milk while stirring to avoid lumps.
- 5. Add the cooked pumpkin, simmer gently for 2–3 minutes, then stir in the buckwheat miso and nutritional yeast.
- 6. Remove from heat and blend until smooth and creamy.
- 7. Garnish with pumpkin seeds and a sprinkle of buckwheat moromi powder, if desired.