Pumpkin and Miso Soup
I love pumpkin soup. There is something comforting that pumpkin soup brings in winter time. I was never a big fan of pumpkin soup, or pumpkin in general, growing up. Since my taste buds have changed so has my new found love for everything pumpkin!
This delicious soup has miso added into the soup adding a delicious Asian, salty flavour to the soup. Miso is fermented soybeans and is filled with all the amino acids we need to provide protein to out bodies (a great vegetarian alternative to meat). It is also high in iron, b vitamins, potassium and calcium. The fermentation process of miso also allows it to aid in out gut healing and the pH levels of our gut. Its an all around great food that we do not eat enough of.
This soup makes the perfect complete meal with fats, protein and some complex carbohydrates to maintain energy levels with no sugar spikes, nourish out bodies with vitamins, and create a good environment in the gut.
Pumpkin and miso soup freezes great so make a big extra for a rainy day.
Pumpkin and Miso Soup:
1 tbsp oil
2 medium onions
3 cloves of garlic
1 medium pumpkin (1kg)
750mL of water
4 tbsp of miso paste
2tbsp minced ginger
Salt and pepper
For the top:
Coconut yoghurt, bacon, pepper, chilli flakes
Roughly chop pumpkin and remove skin into same size pieces.
In a large stock pot, melt oil, onions and salt a cook for around 10 minutes until the onions start to caramelise. Add garlic, ginger and miso and cook until fragrant (about 1 minute)
Add the chopped pumpkin with 3 cups of water. Bring water to a boil and then reduce to a simmer for 15 minutes or until pumpkin is tender.
Once the pumpkin is tender, transfer the soup to a blender or use a hand-held blender and process until a smooth consistency.
Pop back onto the heat in the saucepan and bring to the boil if you need to warm the soup up again.
Ladle into your bowl and top with crispy bacon bits, a dollop of coconut yoghurt, cracked pepper and chilli flakes.