Creamy miso pumpkin soup

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How to make Creamy miso pumpkin soup

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 0:40
  • Total Time : 0:50

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2cm-piece ginger, peeled, grated
  • 1/2 butternut pumpkin (about 800g), peeled, cut into 3cm chunks
  • 1 tomato, quartered
  • 80g white miso paste
  • 750ml (3 cups) hot water
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 270ml can coconut milk
  • 3 fresh coriander sprigs, leaves picked
  • 2 tablespoons black sesame seeds

Method

  • Step 1 Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes, until softened but not coloured. Add the ginger and pumpkin and stir to coat. Cook for a further 2 minutes before adding the tomato and miso paste. Stir the miso paste into the vegetable mixture. Add the hot water, soy sauce and 200ml coconut milk. Bring to the boil, turn the heat down to low and simmer with the lid on for 30 minutes, until the pumpkin is tender. Use a hand-held blender to blitz the soup until smooth.
  • Step 2 Serve the soup in bowls, with a drizzle of the remaining coconut milk and sprinkled with coriander leaves and sesame seeds.

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