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.
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.