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Pumpkin Miso Soup

Pumpkin and miso combine to create a warming soup that's perfect for cold days.

  • Total Time25 Minutes 45 Seconds
  • Yield
    3 servings
  • DifficultyIntermediate
PumpkinMisoSoup_470x449.jpg

Dietary Interests

Vegan, Gluten-Free, Vegetarian
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Submitted by

Vitamix

Ingredients

  • 1 small 425 g sugar pumpkin [or 1 can pumpkin puree]
  • 1 Tablespoon extra virgin olive oil
  • ½ medium 60 g yellow onion, peeled, sliced
  • 2 Tablespoons 30 ml maple syrup
  • 1 teaspoon ground turmeric
  • 2 cups 480 ml water
  • 2 garlic cloves, peeled, sliced
  • 1 fresh ginger root, 1", sliced
  • ¼ cup 70 g white miso paste
  • ½ cup 120 ml soy milk
  • 1 small 425 g sugar pumpkin [or 1 can pumpkin puree]
  • 1 Tablespoon extra virgin olive oil
  • ½ medium 60 g yellow onion, peeled, sliced
  • 2 Tablespoons 30 ml maple syrup
  • 1 teaspoon ground turmeric
  • 2 cups 480 ml water
  • 2 garlic cloves, peeled, sliced
  • 1 fresh ginger root, 1", sliced
  • ¼ cup 70 g white miso paste
  • ½ cup 120 ml soy milk

Directions

    1. Preheat the oven to 400°F (205°C)
    2. Cut the pumpkin in half, removing stringy flesh and seeds. Coat the flesh with a drizzle of olive oil and maple syrup. Place cut-side down on a baking sheet and roast for 35 to 45 minutes.
    3. Heat olive oil in medium-sized saucepot over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes, then add garlic and ginger, cooking for another 2 minutes.
    4. Add pumpkin flesh or pumpkin purée, turmeric, and water. Bring to a boil and simmer, covered, for 10 minutes.
    5. Carefully pour the contents of the saucepot into the Vitamix container, then add miso and soy milk. Secure the lid. 
    6. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds or until desired consistency is reached. Serve immediately.
    1. Preheat the oven to 400°F (205°C)
    2. Cut the pumpkin in half, removing stringy flesh and seeds. Coat the flesh with a drizzle of olive oil and maple syrup. Place cut-side down on a baking sheet and roast for 35 to 45 minutes.
    3. Heat olive oil in medium-sized saucepot over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes, then add garlic and ginger, cooking for another 2 minutes.
    4. Add pumpkin flesh or pumpkin purée, turmeric, and water. Bring to a boil and simmer, covered, for 10 minutes.
    5. Carefully pour the contents of the saucepot into the Vitamix container, then add miso and soy milk. Secure the lid. 
    6. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds or until desired consistency is reached. Serve immediately.
Refine Your Recipe

Nutrition

1 serving (276 g)
Calories 240
Total Fat 7g
Total Carbohydrate 38g
Dietary Fiber 5g
Sugars 23g
Protein 5g
Sodium 740g
Saturated Fat 1g

Chef's Note

  • Recipe adapted from Desiree Nielsen.
  • If a thinner soup is desired, add 1/2 to 1 cup of additional liquid of choice. Try chopping the onion, garlic and ginger in your Vitamix container. Simply set the blenders Variable speed to 3 or 4, start the machine and drop the ingredients through the lid plug opening. Try rinsing and patting your pumpkin seeds dry, then tossing them with olive oil, salt, pepper, turmeric, and cumin before roasting for 20 minutes to create a tasty garnish for your soup.
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