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 time
- 1 hr 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2-3 lb pumpkin ((approximately 3-4 cups))
- 4 cup broth ((any type - chicken, beef or vegetable))
- 6 slice bacon ((chopped))
- 4-5 clove garlic ((finely minced))
- 1 large onion
- 2 tbsp oil
- 3 tbsp butter
- 3 tbsp miso
- sour cream
- fresh bacon bits
- chives or green onions ((finely chopped))
- cayenne pepper ((a pinch))
Instructions
- 1
Preheat oven to 350F (177C)
- 2
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).
- 3
Drizzle oil on the pumpkin or squash.
- 4
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
- 5
Once the pumpkin is done roasting, set it aside to cool for a few minutes before handling it.
- 6
Chop the bacon, and onion and set them aside
- 7
Finely mince the garlic and set them aside
- 8
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.
- 9
On medium heat, add the oil and butter into a large pot
- 10
Once the butter has melted, add the bacon and brown it for 1-2 minutes
- 11
Add in the garlic and onions and saute them until soft for approximately 5 minutes
- 12
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.
- 13
Add in 1 cup of broth and scrape up the brown bits from the bottom of the pan
- 14
Once the brown bits have been scraped off, add the rest of the broth and reduce the heat to medium-low
- 15
Simmer it for 15 minutes
- 16
Add in the miso and mix it for 1-2 minutes until it dissolves.
- 17
Once the ingredients are soft, using a blender (or hand blender), blitz the soup until smooth
- 18
Taste the soup and add salt to taste. Top with garnishes and enjoy!