This Pumpkin Soup is creamy, savory, and slightly sweet, featuring oven-roasted pumpkin, bacon, and miso broth that takes it to the next level! It’s the perfect pumpkin soup that has a beautiful velvety texture and a balance of flavors that you’re going to fall in love with!
Table of Contents
- What is Pumpkin Soup?
- Why You’ll Love This Pumpkin Soup Recipe
- Ingredients You’ll Need to Make Pumpkin Soup At Home
- Types of Miso to Use for Soups
- How to Make Pumpkin Soup (Step by Step)
- Joyce’s Tips For Making the Best Pumpkin Soup
- Serving Suggestions
- Recipe Variation Ideas for Pumpkin Soup
- Frequently Asked Questions
- How to Store Leftover Pumpkin Soup
- Recipes to Use Up Leftover Miso
- More Soup Recipes You May Like
- Did You Make This Recipe?
- Recipe Card
Pumpkin soup is a classic comfort food that's not only delicious but also incredibly easy to make at home. With just a pumpkin, some broth, a few slices of bacon, and a handful of other ingredients, you can whip up this hearty soup in no time. Plus, it's a great way to make use of those pumpkins during the fall season!
What sets this Pumpkin Miso Soup recipe apart is the addition of miso and the roasting of the pumpkin. Roasting the pumpkin first brings out its natural sweetness, while the miso adds an umami punch that takes this soup to the next level. Garnish with a sprinkle of cayenne pepper for a spicy kick, and you've got a dish that's sure to impress!
Read on to learn exactly how to make this easy pumpkin soup recipe today!
What is Pumpkin Soup?
Pumpkin soup is a creamy, hearty, and delicious recipe that's a perfect comfort food for the chilly fall and winter seasons. The main ingredient is of course, pumpkin, which could be fresh or canned pumpkin puree.
This is the quintessential fall soup that’s both comforting and absolutely delicious. My recipe is unique because it uses a miso-based broth that adds a delicious umami twist to this classic! We’ll also roast our pumpkin which sets the foundation for the soup’s distinct, rich and deep flavor.
Making pumpkin soup at home is a great idea as it's simple to prepare and it's a wonderful way to enjoy the taste of fall produce. The taste is absolutely divine, with the sweetness of the pumpkin beautifully complemented by the savory umami broth.
The end result is a soup that is not only pleasing to the palate but also high in nutritional value, including fiber, and low in calories. So, if you're looking for a dish that's comforting, tasty, and nutritious, then pumpkin soup is definitely worth trying.
Why You’ll Love This Pumpkin Soup Recipe
Easy to Make: This pumpkin miso soup recipe is straightforward and hassle-free. With clear instructions, you can roast the pumpkin, sauté the ingredients, and simmer them in broth, then blend until smooth. It's a simple process that even novice cooks can follow!
Cozy Family-Favorite: This cozy recipe is a sure hit with the whole family. The sweet pumpkin, savory and smoky bacon, and umami-packed miso broth blend together to create a soup that's bursting with flavor. Plus, the garnishes add an extra touch that kids and adults alike will love.
Delicious: The combination of ingredients in this recipe results in a soup that's creamy, savory, and just a little bit sweet. It's a delightful blend of flavors that will have everyone asking for seconds.
Ingredients You’ll Need to Make Pumpkin Soup At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious pumpkin soup recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Pumpkin: The star of this recipe, pumpkin brings a delightful sweetness and creamy texture. I like to use sugar pumpkins for cooking but for this recipe, you can also use butternut squash or kabocha squash as well if you can't find pumpkin. You can even use canned pumpkin, but make sure you are buying pure pumpkin and not pumpkin pie filling, which contains additional spices.
- Broth: Whether you use chicken, beef, or vegetable, broth is the foundation of this soup, providing depth of flavor and a liquid for the other ingredients to simmer in.
- Bacon: Chopped and toasted, bacon adds a salty, smoky flavor and adds a wonderful addition to the sweetness of the pumpkin.
- Garlic and Onion: This duo gives wonderful aromatics to the soup, especially after they have been caramelized. You definitely should not omit or skip them. Any type of onion will work for this soup.
- Oil: Used for sautéing the onion and garlic, oil helps to release their flavors and prevents them from burning. I like to use avocado oil.
- Butter: The fat in this recipe, butter gives it a rich, full-bodied taste.
- Miso: This traditional Japanese ingredient provides a lot of umami flavor that deepens the taste of the soup. You can use different types of miso for this (white, yellow or red). If you can't find miso at your local grocery store, you can usually find it at an Asian grocery store, at a specialty gourmet shop, or online.
- Sour Cream: A dollop of sour cream can be added as a garnish, lending a cool, creamy contrast to the warm soup and giving the soup an additional layer of creaminess. I highly recommend full fat sour cream for the best flavor.
- Bacon Bits: Adding fresh bacon bits as a garnish provides a crispy texture and additional salty flavor.
- Chives or Green Onions: Finely chopped, these garnishes offer a fresh, onion flavor that balances the richness of the soup.
- Cayenne Pepper: A pinch of cayenne pepper can be sprinkled on top to add a kick of heat and a pop of color.
Types of Miso to Use for Soups
There are many types of miso out there, and here are a few differences between them:
- White Miso (Shiro Miso) - Typically made with soybeans and rice and has a light and mild flavor and is slightly sweet.
- Yellow Miso (Shinshu Miso) - Typically made with soybeans and barley. It has a stronger flavor than white miso but is 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 soybeans, barley, and grains with a longer fermentation process and has a stronger flavor and is saltier with a stronger umami flavor.
- 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.
How to Make Pumpkin Soup (Step by Step)
Making this incredible pumpkin soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
How to Roast the Pumpkin
Preheat the oven: Start by preheating the oven to a temperature of 350F (177C).
Cut the pumpkin: If you're using a whole pumpkin, butternut squash, or kabocha squash, cut it in half and use a spoon to scrape out and discard the seeds. You could also save the pumpkin seeds for a snack if you like.
Roast in the oven: Drizzle some oil on the pumpkin or squash, place it on an oven-safe pan, and roast it in the oven for about an hour or until it becomes soft and you can insert a knife into it easily.
How to Prepare the Ingredients
Allow pumpkin to cool: Let the pumpkin cool for a few minutes after roasting before you handle it.
Chop bacon and onions: Meanwhile, chop the bacon and onion and set them aside.
Mince the garlic: Finely mince the garlic and set it aside too.
Chop pumpkin into smaller pieces: Cut off the skin from the pumpkin or squash, discard it, then chop the pumpkin into smaller pieces (about one inch in size) and set it aside.
How to Sauté the Ingredients
Heat oil and butter: Heat oil and butter in a large pot over medium heat.
Brown the bacon: Once the butter has melted, brown the bacon for about one to two minutes.
Add garlic and onions: Add the garlic and onions and sauté them until they become soft, which should take approximately five minutes.
Add the pumpkin: Add in the pumpkin and cook it for about five to ten minutes. You may see brown bits at the bottom of the pan, but don’t worry. These caramelized bits are called 'fond' and are full of flavor. Once you scrape it off with a bit of broth, it will melt into the soup and give it amazing flavors.
Next, add a cup of broth: Add a cup of broth and scrape up the brown bits from the bottom of the pan. After scraping off all the brown bits, add the rest of the broth and reduce the heat to medium-low.
Simmer the soup: Simmer the soup for about fifteen minutes. Then, add in the miso and mix it until it dissolves.
How to Blend the Soup
Use a blender: Once the ingredients have softened, use a blender (or an immersion blender) to blitz the soup until it becomes smooth.
Taste and adjust seasoning: Taste the soup and add salt according to your preference. Finally, top the soup with garnishes of your choice and enjoy your delicious homemade pumpkin soup!
Your delicious Pumpkin Soup is ready to serve!
Joyce’s Tips For Making the Best Pumpkin Soup
Roast the Pumpkin for Unrivalled Flavor: Roasting the pumpkin, butternut squash, or kabocha squash, not only makes it easier to handle, but also enhances the flavor of your soup significantly. Remember to drizzle some oil before roasting to keep it moist.
Don't Ignore the Brown Bits: When sautéing your pumpkin with garlic and onions, you might notice some brown bits sticking at the bottom of the pot. Don't worry, keep scraping them off. These caramelized bits are called 'fond' and they are packed with flavor and will enrich your soup once the broth is added.
Garnish for Extra Flavor and Presentation: A dollop of sour cream, fresh bacon bits, chives, or a pinch of cayenne pepper not only adds to the taste but also makes your soup look restaurant-quality. So don't skip the garnish!
Add Extra Broth for Kabocha Squash: If you are going to use kabocha squash, you will need an extra cup of broth and ½ tablespoon of miso to the soup since it has less moisture than pumpkin and it will create a thicker soup.
- Want to add some protein to your meal? Try serving this pumpkin soup with a side of Tuna Mayo Deopbap (Korean Tuna Rice Bowl). The flavors of the tuna and mayo will complement the sweet and savory notes of the soup.
- For a unique fusion dinner, pair this pumpkin soup with Oven Roasted Five Spice Peking Chicken. The aromatic spices in the chicken will beautifully contrast with the creamy and sweet soup.
- Looking for a light and healthy meal? Serve this pumpkin soup alongside a side of Blistered Shishito Peppers with Dipping Sauce. The mild heat of the peppers will add an exciting twist to your meal.
- If you're a fan of umami flavors, consider pairing this pumpkin soup with Black Garlic Shirataki Noodles with Mushrooms. The earthy flavors of the mushrooms and black garlic will enhance the richness of the soup.
Recipe Variation Ideas for Pumpkin Soup
This delicious pumpkin soup recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Roasted Garlic Flavor: If you're a fan of garlic, try roasting a few cloves along with the pumpkin. Roasted garlic has a sweet, caramelized flavor that adds depth and complexity to the soup. To roast the garlic, add a few cloves to a small sheet of foil and drizzle some oil and a sprinkle a bit of salt overtop. Then crumple the foil until it is wrapping the garlic cloves into a foil ball and put it in the oven along with the pumpkin, it should take about an hour to get soft. To use it, peel the garlic after it is soft and use the cloves.
Make it Creamy: For a creamier, richer version of this pumpkin soup, add a splash of heavy cream or coconut milk at the end of the cooking process. This not only gives the soup a silky texture but also adds a delightful creamy flavor that complements the sweetness of the pumpkin.
Add more Spice: If you like your soups with a bit of a kick, try adding a pinch of cayenne pepper or your favorite spices. This will give your pumpkin soup an extra layer of flavor and a spicy twist that warms you from the inside out.
Frequently Asked Questions
Miso brings a unique savoriness and a burst of umami flavor to this soup. This enhances the sweet flavor of the pumpkin, creating a delicious and well-rounded taste experience.
No, you're not limited to pumpkins. You can substitute with any type of squash, such as butternut squash or kabocha squash. They offer similar sweetness and flavor to pumpkins. If you opt for kabocha squash, remember to add an extra cup of broth and an additional half tablespoon of miso to the soup as it has a drier texture than pumpkin.
Yes, you should remove the skin as it's tough and challenging to blend. Peeling a raw pumpkin can be difficult, so I recommend cutting off the skin after you've roasted the pumpkin in the oven. This process softens the skin, making it easier to remove.
If you prefer a thicker soup, you can reduce the amount of broth used. Alternatively, for a thinner soup, you can add more broth. Remember to adjust the seasoning accordingly to maintain the flavor balance.
Yes! I highly recommend it! Sour cream gives pumpkin soup a wonderful creaminess and an added buttery rich flavor. I highly recommend using full fat sour cream for it.
How to Store Leftover Pumpkin Soup
To store your leftover pumpkin miso soup in the fridge, first, let the soup cool to room temperature. Once cooled, transfer the soup into an airtight container. Your pumpkin soup will stay fresh in the fridge for up to five days.
When you're ready to reheat your soup, you warm it in a small pot on medium heat over the stovetop. Stir the soup occasionally to prevent it from sticking to the bottom of the pot, and to ensure it is heated through before serving. If you're in a hurry, you can also reheat your soup in the microwave. Make sure you stir it halfway through the heating time for the best results.
As for freezing, pumpkin soup actually freezes quite well! So, if you've made a larger batch and want to save some for later, freezing is a great option. To freeze your soup, let it cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Your soup can be frozen for up to three to four months.
To thaw your soup, place it in the fridge overnight. Once it's thawed, reheat it on medium heat on the stovetop, stirring occasionally.
Recipes to Use Up Leftover Miso
- Honey Miso Garlic Roasted Potatoes
- Miso Red Wine Braised Lamb Shank Recipe
- Delicious Homemade Udon Soup (Quick & Easy Noodle Soup)
- 15-Minute Chili Garlic Oil (Classic Spicy Asian Oil With Miso)
- Miso Eggplant (Nasu Dengaku) with Black Garlic
- Miso Butter
- Savory Oatmeal with Miso, Cheese, and Egg
- Pan Fried Lamb Chops with Miso Butter
More Soup Recipes You May Like
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Easy Miso Pumpkin Soup
Joyce's Recipe Notes
- If you are going to substitute pumpkin for kabocha squash, you will need an extra cup of broth and ½ tablespoon of miso to the soup since it has less moisture than pumpkin and it will create a thicker soup.
- 2-3 lb pumpkin (approximately 3-4 cups)
- 4 cups broth (any type - chicken, beef or vegetable)
- 6 slices bacon (chopped)
- 4-5 cloves garlic (finely minced)
- 1 large onion
- 2 tablespoons oil
- 3 tablespoons butter
- 3 tablespoons miso
- sour cream
- fresh bacon bits
- chives or green onions (finely chopped)
- cayenne pepper (a pinch)
Roast the Pumpkin
- Preheat oven to 350F (177C)
- If you are using a whole pumpkin, butternut squash, or kabocha squash, cut it in half and use a spoon to scrape out and discard the seeds. (or you can save the seeds to make a snack).
- Drizzle oil on the pumpkin or squash.
- Set the pumpkin on an 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
- Once the pumpkin is done roasting, set it aside to cool for a few minutes before handling it.
- Chop the bacon, and onion and set them aside
- Finely mince the garlic and set them aside
- Cut off the skin from the pumpkin or squash and discard it, then chop the pumpkin into smaller 1-inch pieces and set it aside.
Saute them in a Pot
- On medium heat, add the oil and butter into a large pot
- Once the butter has melted, add the bacon and brown it for 1-2 minutes
- Add in the garlic and onions and saute them until soft for approximately 5 minutes
- Add in the pumpkin and cook it for approximately 5-10 minutes. 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 flavor and it will melt into the soup once we add in the liquid.
- Add in 1 cup of broth and scrape up the brown bits from the bottom of the pan
- Once the brown bits have been scraped off, add the rest of the broth and reduce the heat to medium-low
- Simmer it for 15 minutes
- Add in the miso and mix it for 1-2 minutes until it dissolves.
Blitz it in a Blender
- Once the ingredients are soft, using a blender (or hand blender), blitz the soup until smooth
- Taste the soup and add salt to taste. Top with garnishes and enjoy!
*Nutritional information is calculated using online tools and is an estimate*
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