Spicy Miso Coconut Pumpkin Soup
This creamy pumpkin soup flavored with miso paste and coconut milk is warming, deeply savory and absolutely delicious. The perfect soup to serve on a chilly day.
Ingredients needed
The miso paste adds incredible depth of flavor to this soup but if you can’t find it, it’s fine to omit it. The flavor won’t be quite as rich in umami but the soup will be tasty, nonetheless.
- Pumpkin. I used pumpkin but butternut squash works well too. I prefer using fresh pumpkin but canned pumpkin or pumpkin purée can be used in a pinch. This recipe is also great made with leftover roasted pumpkin.
- Sesame oil. Olive oil or butter can also be used.
- Onion.
- Fresh garlic cloves.
- Fresh ginger.
- Miso paste.
- Broth. To keep this recipe vegan, use vegetable broth but you can use chicken stock too if you don’t have dietary requirements.
- Coconut milk. Heavy cream can also be substituted if you don’t need the soup to be dairy-free.
- Salt and black pepper.
- To serve: Sliced spring onions/scallions, chillies and fresh coriander/cilantro. (optional)
How to make pumpkin soup
This recipe can be made in both a crockpot/slow cooker or an Instant Pot. Simply add all the ingredients to the pot and cook for 4 hours on low (for a slow-cooker) or for 10 minutes on high pressure in an Instant Pot before blending until smooth.
To make this on the stovetop, heat a large Dutch oven or or large saucepan over medium-high heat. Add the sesame oil, onion, garlic and ginger and cook for 2 minutes until fragrant. Stir in the miso paste and cook for another minute then add the pumpkin, broth and coconut milk. Season with salt and pepper then bring to a boil. Reduce to medium-low heat and simmer the soup gently for 20-30 minutes or until the pumpkin is soft and tender. Transfer to a blender or use an immersion blender and blend until smooth. Serve the soup in bowls topped with sliced spring onion, chillies and fresh coriander/cilantro.
Can I make this ahead?
Soup freezes beautifully and can be made and frozen for months. Once blended, allow the soup to cool completely then transfer to freezer-safe containers or freezer bags and freeze for up to 4 months. Any leftovers can be kept in the fridge for up to 3 days in an airtight container and reheated in the microwave until hot throughout.
What to serve with pumpkin soup
Creamy soups are always great served with crusty bread or dinner rolls.
Pumpkin soup recipes
Spicy Miso Coconut Pumpkin Soup
Ingredients
- 2 tsp sesame oil
- 1 onion finely chopped
- 4 garlic cloves crushed
- 2 tsp ginger crushed
- 2 tbsp miso paste
- 1 kg (2lb) pumpkin chopped
- 3 cups vegetable broth/vegetable stock
- 1 can (400g/14oz) coconut milk
- salt and pepper to taste
Instructions
- This recipe can be made in both a crockpot/slow cooker or an Instant Pot. Simply add all the ingredients to the pot and cook for 4 hours on low (for a slow-cooker) or for 10 minutes on high pressure in an Instant Pot before blending until smooth.
- To make this on the stovetop, heat a large Dutch oven or pot over medium-high heat.
- Add the sesame oil, onion, garlic and ginger and cook for 2 minutes until fragrant.
- Add the miso paste and cook for another minute then add the pumpkin, broth and coconut milk.
- Season with salt and pepper then bring to a simmer.
- Cook the soup gently for 20-30 minutes or until the pumpkin is soft and tender.
- Transfer to a blender or use an immersion blender and blend until smooth.
- Serve the soup topped with sliced spring onion, chillies and fresh coriander/cilantro.
Omg I just tried this and it is hands down the best soup I’ve ever had. It is perfection. Thank you for sharing such deliciousness!!!!
Can this be made with canned pumpkin (not the sweetened kind)?
It could, yes.
What do you think about using water instead of broth?
You absolutely could.
creative use of pumpkin! Love the coconut milk too, thank you!