Easy Miso Pumpkin Soup
Creamy, sweet, and savory miso pumpkin soup made with oven-roasted pumpkin, bacon, and miso broth. A pumpkin soup with a twist!
Servings: 4 Servings
- 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!
- 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.
Serving: 1Serving | Calories: 481kcal | Carbohydrates: 28g | Protein: 15g | Fat: 34g | Sodium: 780mg | Sugar: 10g