Roasted Pumpkin Soup With Miso Paste

Let pumpkin season begin, with one of my all-time favorite soups. This version is lighter: no cream in the base, and instead of boiling the veggies, we roast them to deepen the flavor. Roasting brings natural caramelization and richness—no need to drown the soup in dairy.

Now, if you’re wondering: “No cream? Won’t it be bland?”

Absolutely not. Miso and smoked paprika bring that bold umami punch. I’ve written about miso before, and if it’s not in your fridge yet, now’s the time to fix that.

Unlike the traditional cream-based version, this soup gets depth from roasting and umami from miso. It’s just as satisfying, without the heaviness.

No potatoes, no cream overload, just fiber-rich veggies and miso. You can even skip the optional toppings or swap in keto-friendly ones. It’s loaded with beta-carotene, antioxidants, and gut-friendly miso. A warming, nourishing bowl with real and natural flavor.

Check the video version of this recipe on my YouTube channel.

Recipe

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Roasted Pumpkin Soup With Miso Paste

A roasted pumpkin soup enhanced with umami-rich miso paste. It's packed with nutrients comforting, and perfect for a light yet satisfying meal.

Course Soup

Cuisine Fusion

Keyword high fiber

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 4

Calories 800kcal

Ingredients

For Soup

• 700 g Pumpkin
• 3 Medium carrots
• 2 Medium onions
• 1 tbsp Smoked paprika
• 1 Tbsp Miso paste
• 1 tsp Granulated garlic
• 1/3 tsp Chili pepper
• 1-2 Sprigs of fresh thyme
• 1 L Vegetable or chicken stock
• 3-4 tbsp Olive Oil

For Serving

• Chorizo sausage optional
• Parmesan
• Fresh Thyme
• Ground black pepper
• Olive oil

Instructions

• 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.
• Once roasted, remove the skin from the pumpkin.
• In a Dutch oven, sauté the chopped onions over medium heat until golden brown.
• Add smoked paprika to the onions and cook for another 1-2 minutes until fragrant.
• 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.
• Take out thyme branches and blend the soup until smooth, then return it to the pot.
• Add miso paste, and granulated garlic, and simmer for another 5-7 minutes.
• Serve the soup topped with parmesan cheese, fresh sage or thyme, roasted pumpkin seeds, and ground black pepper for a final touch.

Video