Roast Pumpkin Miso Soup

1 Hour

〰️

1 Hour 〰️

Serves 4

Ingredients

• ½ pumpkin, peeled and chopped

• 2 carrots, peeled and chopped

• 2 small red onions, quartered

• 1 head of garlic, cut in half horizontally

• 1 tablespoon miso paste

• A generous drizzle of honey

• Generous amount of olive oil

• Salt and freshly ground black pepper, to taste

• 1 liter of vegetable stock

• Juice of 1 lemon

• To serve: Fresh parsley, yogurt, chili, and garlic bread (If you wish)

Method

Roast the Vegetables: Preheat your oven to 190°C (374°F). In a large bowl, toss the pumpkin, carrots, red onions, and garlic with miso paste, honey, olive oil, salt, and pepper until everything is well coated. Spread the vegetables out on a baking tray. Roast in the preheated oven for 45 minutes, or until the vegetables are caramelized and soft.

Prepare the Soup: Transfer the roasted vegetables to a large pot. Squeeze the roasted garlic cloves out of their skins into the pot. Pour in 1 liter of vegetable stock. Use an immersion blender to blend everything until smooth. Alternatively, you can transfer the mixture to a blender and blend in batches. Place the pot over medium heat to warm the soup through. Adjust the consistency with more stock if needed.

Season: Squeeze over the juice of one lemon. Taste and adjust the seasoning with more salt and pepper as needed.

Serve: Ladle the soup into bowls. Top with a dollop of yogurt and a sprinkle of fresh herbs. Serve with slices of garlic bread on the side for dipping.

Notes

This dish makes for delicious left overs, double the batch and freeze some or keep it in the fridge for easy lunches throughout the week.