Creamy, sweet and savoury miso pumpkin bacon soup made with oven-roasted pumpkin, bacon and miso for that hint of umami flavour. A standalone soup? or maybe for dipping your cheesy breads? or maybe drizzle it over some cold noodles? – decisions, decisions.

It’s been a very wet and rainy Spring this year and with each passing day I can slowly feel that dreary mood creep up on me. When I’m feeling this way I usually turn to easy to make comfort foods to cheer me up.

I would love to hear what you do on days when you are feeling dreary and blah because honestly I’ve been feeling it more often than not lately and it’d be nice to get out of it. How do you get out of that hump? Is there something you cook or eat that helps cheer you up?

 

Miso Pumpkin Bacon Soup

 

 

INGREDIENTS

Most ingredients can be found at your local grocery store.

 

Miso Pumpkin Bacon Soup

 

If miso is tricky to find, you can usually find it at an Asian grocery store, at a specialty gourmet shop orย online.

Types of Miso

There are many types of miso out there, and here are a few differences between them:

  • White Miso (Shiro Miso) – Typically made with soy beans and rice and has a light and mild flavour and is slightly sweet.
  • Yellow Miso (Shinshu Miso) – Typically made with soy beans and barley. It has a stronger flavour than white miso but not as strong as red miso. (no affiliate link available as I could not find one online that was a reasonable price.)
  • Red Miso (Aka Miso) – Typically made with with soy beans, barley and grains with a longer fermentation process and has a stronger flavour and is more saltier with a stronger umami flavour.
  • Awase Miso (Mix of red and white miso) – This is a blend of red and white miso.

At the end of the day, go with your gut with what type of miso to use. If you are new to miso and are not sure which one to pick then I’d start with the white or yellow miso. Once you start to try them you will start to find your preference naturally. They all taste fantastic. ๐Ÿ™‚

For this recipe, I used red miso but that is only because I enjoy a stronger flavour of miso and I also find it has a higher umami flavour. You can switch this up with any type of miso.

 

Disclaimer: As with most of my posts, I provide affiliate links to make items easier to find if you cannot purchase this locally. I would never recommend anything I donโ€™t own myself or highly recommend, but I would prefer you buy your items locally to support your stores (and chances are they are cheaper locally!) ๐Ÿ™‚

 

Miso Pumpkin Bacon Soup

PUTTING IT TOGETHER

Roast the Pumpkin in the Oven

  1. Preheat the oven to 350F (177C).
  2. Drizzle oil on the pumpkin
  3. Set the pumpkin on a oven safe pan and roast it in the oven for approximately 1 hour or until it is soft and you can insert a knife into it easily.

Chop Your Ingredients

Once the pumpkin is done roasting in the oven, let it cool for a few minutes before handling it.

  1. Chop up all your ingredients and set them aside.
    Miso Pumpkin Bacon Soup

Saute them in a Pot

  1. On medium heat, add the oil and butter into a pot
  2. Once the butter has melted add in the bacon andย brown it – approximately 1-2 minutes
  3. Add in the garlic and onions and saute them until it is soft – approximately 5 minutes
  4. Add in the pumpkin to brown and melt – approximately 10-12 minutes
    Note: Do not worry if you see brown bits on the bottom of the pan or if the pumpkin sticks to the bottom. Keep scraping the brown bits – this is flavour and it will melt into the soup once we add in the liquid.
  5. Add in the miso and toast it for 1-2 minutes
  6. Add in 1 cup of broth and scrape up the brown bits from the bottom of the pan
  7. Once the brown bits have been scraped off, add the rest of the broth and reduce the heat to low heat and simmer it for 15 minutes

Blitz!

  1. Once the ingredients are all soft, using a blender (or hand blender), blitz the soup until it is smooth.
  2. Taste the the soup and add salt to taste
  3. Top with garnishes and enjoy!

 

This may sound weird but something we do around here that you may enjoy is serve the soup with some noodles! You will need to cook the noodles as per package directions and then run the noodles under cold water to stop the cooking process and to rinse out the excess starch. Then once the soup is done, we just add a handful of noodles into the soup!

 

Do you have rituals and weird tips you’d like to share? We’d love to hear or see, tag us with #pupswithchopsticks! It’s always so interesting to see how others around the world enjoy their foods. ๐Ÿ™‚

 

Happy Experimenting!

Miso Pumpkin Bacon Soup

Miso Pumpkin Bacon Soup
5 from 2 votes
Print
Miso Pumpkin Bacon Soup
Prep Time
1 hrs 10 mins
Cook Time
40 mins
Total Time
1 hrs 50 mins
 

Creamy, sweet and savoury miso pumpkin bacon soup made with oven-roasted pumpkin, bacon and miso for that hint of umami flavour.

Course: Soup
Cuisine: American, asian
Servings: 4
Author: Pups with Chopsticks
Ingredients
  • 2-3 lb pumpkin (approximately 3-4 cups)
  • 4 cups meat or vegetable broth
  • 6 slices bacon (chopped)
  • 4-5 cloves garlic (chopped)
  • 1 large onion (or 2 small onions)
  • 2 tbsp oil
  • 3 tbsp butter
  • 3-4 tbsp miso
Toppings
  • sour cream (dollop)
  • fresh bacon bits
  • chives
  • cayenne (dash)
Instructions
Roast the Pumpkin
  1. Preheat oven to 350F (177C)

  2. Drizzle oil on the pumpkin

  3. Set the pumpkin on a oven safe pan and roast it in the oven for approximately 1 hour or until it is soft and you can insert a knife into it easily

Chop Your Ingredients
  1. Once the pumpkin is done roasting, set it aside to cool for a few minutes before handling it

  2. Chop up all your ingredients and set them aside

Saute them in a Pot
  1. On medium heat, add the oil and butter into a pot

  2. Once the butter has melted, add the bacon and brown it for 1-2 minutes

  3. Add in the garlic and onions and saute them until soft for approximately 5 minutes

  4. Add in the pumpkin to brown melt for approximately 10-12 minutes

    Note: Do not worry if you see brown bits on the bottom of the pan or if the pumpkin sticks to the bottom. Keep scraping the brown bits โ€“ this is flavour and it will melt into the soup once we add in the liquid.

  5. Add in the miso and toast it for 1-2 minutes

  6. Add in 1 cup of broth and scrape up the brown bits from the bottom of the pan

  7. Once the brown bits have been scraped off, add the rest of the broth and reduce the heat to low and simmer it for 15 minutes

Blitz it in a Blender
  1. Once the ingredients are soft, using a blender (or hand blender), blitz the soup until smooth

  2. Taste the soup and add salt to taste

  3. Top with garnishes and enjoy!

 

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12 thoughts on “Miso Pumpkin Bacon Soup”

  1. mm, miso and pumpkin definitely sound soothing and comforting to me! i’m sorry you’re in a funk ): i find that escaping for a bit (anything absorbing: a funny show, or baking, or going on a mini daytrip) helps a lot, or talking to a loved one.

    1. thanks for the kind words Heather. Yea I think I might have to take a mini day trip in the near future to de-bunk that feeling. A change of scenery is nice.


  2. This soup is gorgeous, Joyce! I love the colors and the flavors you have here. Great guide about the nuances between different types of miso too. My mom knows the exact differences between every kind of miso and has tried to explain it to me repeatedly, but I can never remember. Now, I can prove to my mom that I actually listen to her, while secretly referring to this guide. Thanks for that. ๐Ÿ˜‰ Can’t wait to try this soup!

    1. Thanks Alyssa!! Miso soup is so delicious, why not add stuff to make it better right? Uh oh, I bet she’d catch that! – mom always knows better…you know how it is! ๐Ÿ˜‰

  3. I always find that a wonderful warm soup always cheers me up… and cheese. Lots of cheese. Anyway, this soup looks and sounds absolutely delicious and full of umami flavours! Adding noodles to it is a great idea; it adds extra flavour and texture. I like your informative guide on miso too; I will eat any type!

    1. Yes, me too. LOTS of cheese haha! I actually finished the whole cheese drawer recently…gah! >_< I love noodles, so if I can get away with adding it to things - I usually do!! haha

  4. Funny because I love miso soup but I never thought to add miso to other soups. This is a fantastic idea and my stomach is growling just looking at the pics. And I don’t think the idea of noodles is weird at all. Just a nice riff on the recipe. Awesome!

    1. It’s funny, me too. But I’ve been using miso instead of chicken broth as a base a lot lately which is how I came up with this ๐Ÿ™‚

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