Cozy Fall Pumpkin Soup with a Twist

Welcoming Fall with a Unique Twist on Pumpkin Soup

Today, I’m excited to share a deliciously surprising recipe for pumpkin soup that will warm you up on chilly autumn evenings. This dish marries the earthy sweetness of pumpkin with the vibrant kick of ginger and the rich umami flavor of miso, creating a cozy and comforting bowl of soup unlike any other.

Ingredients:

• 300g pumpkin, diced
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tbsp miso paste
• 400ml coconut milk
• 500ml vegetable broth
• 2 tbsp olive oil
• to taste

Kitchen Tools:

• knife
• cutting board
• grater
• pot
• wooden spoon
• blender

Preparation:

In a pot, heat olive oil over medium heat. Add chopped onions and minced garlic, cooking until fragrant. Stir in diced pumpkin and grated ginger, sautéing for a few minutes until the pumpkin starts to soften.

Pour in vegetable broth and bring the mixture to a gentle simmer. Let it cook until the pumpkin is tender. Remove the pot from heat and let it cool slightly before transferring the contents to a blender. Blend until smooth.

Return the pureed soup to the pot and stir in miso paste and coconut milk. Season with salt and pepper to taste, then heat the soup gently until it reaches your desired temperature.

Tips:

For an extra depth of flavor, try roasting the pumpkin cubes in the oven before incorporating them into the soup mixture. This will bring out a delicious caramelized sweetness that enhances the overall taste experience.

Serving:

This recipe yields approximately 4 servings. The total weight of the cooked dish is 1200g, with each serving averaging at 300g. Each serving is approximately 250 calories.

I hope you give this unique pumpkin soup recipe a try and enjoy the distinctive blend of flavors it offers. Feel free to experiment with different spices or toppings to make it your own. Happy cooking!