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5 from 9 votes

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!
Prep Time1 hr 10 mins
Cook Time40 mins
Total Time1 hr 50 mins
Course: Soup
Cuisine: American, Asian
Servings: 4 Servings
Calories: 481kcal
Author: Joyce | Pups with Chopsticks


  • 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

Garnishes (Optional)

  • 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