Roasted Pumpkin Soup With Miso Paste

I’m keeping it low-calorie and more predictable for blood glucose by skipping the cream. Instead, I’ll use miso paste to add a rich umami taste.

Ingredients

• 700g pumpkin
• 3 medium carrots
• 2 medium onions
• 1 tbsp smoked paprika
• 1Tbsp Miso paste
• 1 tsp, granulated garlic
• 1/3 tsp chili pepper
• 1-2 sprigs of fresh thyme
• 1L vegetable or chicken stock
• Oil, 3-4 Tbsp

For serving:

• 1 Tbsp, Cream (optional)
• Chorizo sausage (optional)
• Parmesan
• Fresh Tyme
• Ground black pepper
• Olive oil

Instructions

1. Preheat the oven to 215°C. Cut the pumpkin and carrots into wedges and roast them for 30-40 minutes until soft and slightly caramelized. 2. Once roasted, remove the skin from the pumpkin. 3. In a Dutch oven, sauté the chopped onions over medium heat until golden brown. 4. Add smoked paprika to the onions and cook for another 1-2 minutes until fragrant. 5. Add the roasted pumpkin, onion, carrots, and fresh thyme to the pot, along with the stock. Bring to a boil and let simmer for 5-7 minutes, allowing the flavors to meld together. 6. Take out thyme branches and blend the soup until smooth, then return it to the pot. 7. Add miso paste, and granulated garlic, and simmer for another 5-7 minutes. 8. Serve the soup topped with parmesan cheese, fresh sage or thyme, roasted pumpkin seeds, and ground black pepper for a final touch.