Vegan Miso Pumpkin Soup (GF)

Vegan Miso Pumpkin Soup (GF)

Keep warm and brighten up your dreary days with this super healthy and colourful Vegan Miso Pumpkin Soup. 

Vegan Miso Pumpkin Soup (GF)

I used kabocha pumpkin for this – it’s a Japanese variety of winter squash, which I’ve used for this soup as it has a sweeter and silkier texture than normal pumpkin, meaning it tastes nicer and gives the soup a creamy texture without the need for any butter, milk or cream – but don’t worry if you can’t get hold of it, normal pumpkin or butternut squash works well too!

In Japan, kabocha is traditionally cooked with soy sauce and sugar so I recreated those flavours in this soup. It might seem strange adding soy sauce to pumpkin soup, but the flavour combination works surprisingly well! The ginger really enhances the warming quality of the soup and the miso adds an extra boost of umami flavour. 

Vegan Miso Pumpkin Soup (GF)

This dish also happens to be very easy to make and doesn’t require many ingredients. It’s perfect to make a big batch of because it’s really easy to keep leftovers in the fridge to heat up the next day, and it also freezes really well.

Vegan Miso Pumpkin Soup (GF)

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Vegan Miso Pumpkin Soup (GF)
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Vegan Miso Pumpkin Soup (GF)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Keep warm and brighten up your dreary days with this super healthy and colourful Vegan Miso Pumpkin Soup. 

Course: Main Course
Servings: 4
Calories: 429 kcal
Ingredients
  • 2 tablespoons coconut oil (or sub olive oil, vegetable oil or rapeseed oil)
  • 1 onion, diced
  • 1 clove of garlic, minced
  • 1 cm fresh ginger, minced
  • 2 sticks of celery, finely sliced
  • 2 carrots, peeled and diced
  • 1 small kabocha pumpkin
  • 400 g (14oz) cannellini beans, drained and rinsed (or sub butter beans or haricot beans)
  • 1 vegetable stock cube
  • 3 tablespoons soy sauce (or sub tamari if gluten-free)
  • 2 tablespoons mirin (or sub 1 teaspoon any other sweetener)
  • 1 heaped tablespoon miso (ensure gluten-free if necessary)
  • 1 teaspoon sesame oil
  • Salt + pepper, to taste
To serve
  • Shichimi (Japanese seven-spice powder)
  • Fresh coriander
  • Cress
  • Pumpkin seeds
Instructions
  1. Heat oil in a large pan and add the onion, garlic, ginger, celery and carrots once hot
  2. Cook on a low heat, stirring occasionally until soft
  3. Meanwhile, remove the seeds from the kabocha, cut it into small pieces (I recommend keeping the skin on - I removed the skin for a better colour for the photos, but the skin is full of nutrients and annoying to peel)

  4. Once the onions etc have softened, add the pumpkin and beans to the pan with stock cube, soy sauce, mirin, miso, sesame oil, and enough water to cover
  5. Bring to the boil and then cook on a low heat until the pumpkin is soft enough to pierce with a fork
  6. Turn off the heat and blend until it becomes a smooth liquid (add some more water if it’s too thick at this stage)
  7. Taste and season to taste

  8. Serve into bowls, top with shichimi, fresh coriander, cress, pumpkin seeds etc
  9. Leftovers keep well covered in the fridge for up to a few days - just reheat in a pan with extra water if necessary. This soup also freezes well

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