Creamy Miso Bacon Pumpkin Soup
Comforting, sweet and savoury creamy pumpkin soup made with oven-roasted pumpkin, bacon and miso broth for that hint of umami flavour.
Servings: 4 Servings
- 2-3 lb pumpkin (approximately 3-4 cups)
- 4 cups meat ( or vegetable broth)
- 6 slices bacon (chopped)
- 4-5 cloves garlic (finely minced)
- 1 large onion
- 2 tablespoons oil
- 3 tablespoons butter
- 2 ½ 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)
Drizzle oil on the pumpkin
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, set it aside to cool for a few minutes before handling it.
Chop up all your ingredients and pumpkin and set them aside
Saute them in a Pot
On medium heat, add the oil and butter into a 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 to brown melt for approximately 10-12 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 flavour 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 low
Add in the miso and mix it for 1-2 minutes until it dissolves.
Simmer it for 15 minutes
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!
Serving: 1Serving | Calories: 481kcal | Carbohydrates: 28g | Protein: 15g | Fat: 34g | Sodium: 780mg | Sugar: 10g