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/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)

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Vegan Miso Pumpkin Soup (GF)
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 tablespoons coconut oil (or sub olive oil)
  2. 1 onion, diced
  3. 1 clove of garlic, minced
  4. 1cm fresh ginger, minced
  5. 2 sticks of celery, finely sliced
  6. 2 carrots, peeled and diced
  7. 1 small kabocha pumpkin
  8. 400g (14oz) cannellini beans, drained (or sub butter beans, haricot beans etc)
  9. 1 vegetable stock cube
  10. 3 tablespoons soy sauce (or tamari if gluten-free)
  11. 2 tablespoons mirin (or sub 1 tablespoon agave syrup)
  12. 1 heaped tablespoon miso (ensure gluten-free if necessary)
  13. 1 teaspoon sesame oil
  14. Salt, to taste
To serve
  1. Shichimi (Japanese seven-spice)
  2. Fresh coriander
  3. Cress
  4. 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 (keep the skin on - I remove 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 add salt if necessary
  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. Also freezes well
Rhian's Recipes http://www.rhiansrecipes.com/
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