When you need a bit of comfort, whip up this rich, umami and velvety pumpkin soup
Pumpkin miso soup with pumpkin oil and toasted pistachios
Makes 4 portions
Total time: 40 minutes
1 kg pumpkin (any type) or butternut squash (unpeeled)
1 carrot, medium size, diced
1 parsley root, small size, diced
1 shallot, medium size, diced
2-3 garlic cloves, sliced
1 tsp grape-seed oil
3 cups water
1 tbsp white miso
1 cup full fat coconut milk
1-2 sage leaves
1/4 tsp ground nutmeg
sea salt & freshly ground black pepper
2-3 tsp lemon juice
3 tbsp roasted pistachios, finely chopped (for garnishing)
organic cold pressed pumpkin oil (for garnishing)
Preheat the oven to 180 C.
Cut the skin off the pumpkin and scrape out the seeds. Cut into 4 cm chunks.
Line a baking tray with parchment paper. Place the pumpkin slices on the baking tray. Roast for ±25 minutes, until slightly deep brown in color.
Meanwhile, heat 1 tsp oil in a cooking pan and sauté the carrot, parsley root and onion. Add a generous amount of salt. Cook over medium heat for 5 minutes. Add water, cover with a lid and cook at low to medium for about 10-15 minutes, until the vegetables are soft.
When the pumpkin is ready, take it out from the oven and let it rest for 5 minutes.
Strain the vegetables from the broth and place the veggies in a high speed blender. Add the pumpkin and blend until super creamy.
Now you can add 1 cup of the broth, coconut milk, miso paste, sage, nutmeg, lemon juice and black pepper. Check for saltiness and adjust.
Transfer to a cooking pot and add more broth to the desired consistency. Bring to a boil and let it rest for 10 minutes.
Plate the soup and garnish with pistachios and a good drizzle of pumpkin oil. Enjoy!