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Pumpkin miso soup with pumpkin oil and toasted pistachios

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)


  1. Preheat the oven to 180 C.

  2. Cut the skin off the pumpkin and scrape out the seeds. Cut into 4 cm chunks.

  3. 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.

  4. 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.

  5. When the pumpkin is ready, take it out from the oven and let it rest for 5 minutes.

  6. Strain the vegetables from the broth and place the veggies in a high speed blender. Add the pumpkin and blend until super creamy.

  7. 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.

  8. Transfer to a cooking pot and add more broth to the desired consistency. Bring to a boil and let it rest for 10 minutes.

  9. Plate the soup and garnish with pistachios and a good drizzle of pumpkin oil. Enjoy!


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