Pumpkin Soup

A pumpkin soup that is rich and velvety and as savoury as it is sweet. And easy as pie to create. Pumpkin, the star of the show, is highly nutritious and packed with antioxidants, vitamins and minerals. We roasted the pumpkin to develop and bring out its naturally sweet and nutty flavour and layer in a gut-loving, umami punch of miso. Finally, the silkiness of the coconut milk rounds out this delectable soup that is versatile enough for both a weekday lunch or a dinner party! For this recipe we used certified organic red miso paste from Umami Pantry, made in Australia with 100% Australian ingredients and organic. We also used the Australian, slow cooked, nutrient dense stock from Slow Cooked.

Time: 45 minutes 

Yields: 4 servings (approximately 6 cups)

Ingredients

• 1kg pumpkin, diced
• 2 garlic cloves, finely diced
• 1 large shallot, finely diced
• 500ml chicken stock (sub vegetable stock for plant-based)
• 3 tablespoons red miso paste
• 1/3 cup coconut milk
• 6 tablespoons olive oil
• Salt and pepper to taste
• Crispy sage, to serve (optional)
• Coconut milk or natural Greek yogurt to serve (optional)

Method

1. Preheat oven to 150°C
2. Place diced pumpkin on a baking tray and drizzle with olive oil and salt. Toss to coat. Roast for 20 to 30 minutes or until tender.
3. Once the pumpkin is about 5 minutes from ready, heat olive oil in a medium saucepan and add the garlic and shallot. Cook for about 5 minutes, stirring, until lightly browned. Be careful not to let the garlic and shallot burn.
4. Add the pumpkin to the saucepan and mix to combine with the garlic and shallots. Add the stock, coconut milk and miso paste. Bring the mixture to boil, reduce the heat and let simmer for about 10 minutes. Remove from heat and blend until smooth using an immersion blender. Adjust the consistency by adding a little more stock if too thick. Add salt and pepper to taste.
5. To prepare the crispy sage (if using). Pour olive oil into a small skillet, coating the bottom and heat over medium heat. Once the oil is hot (test the heat with one sage leaf – it should sizzle when placed in the oil) add the sage leaves in a single layer and watch closely for about 30-45 seconds, flipping them once. They should turn a darker colour and shrink slightly. Removing immediately when they start to crisp up. Place the sage leaves on a plate lined with a paper towel and sprinkle with salt. They will crisp up as they cool.
6. Pour the soup into a bowl, top with a drizzle of coconut milk or yogurt and a couple of crispy sage leaves.

Shop the story