I really love this simple, easy and quick to make, super nutritious roasted pumpkin soup recipe and especially love it with the tangy taste of ginger. I do not even add milk or cream or starch to make it creamy. Just simple ingredients such as onions and pumpkin, with a miso soup base. This is my go-to meal when I am watching my weight and calories and yet wanted something filling.
What I usually do is to make a big pot, store it into ice cube trays and freeze it. Whenever I needed a quick meal, I just have to take it out of the freezer and boil it, then eat it with either plain prata (usually I buy the Spring Home brand plain prata) or toasted bread (drizzled with some warm olive oil for extra flavour). This soup recipe is also very versatile, substitute the pumpkin with carrots, broccoli, tomatoes, or whichever vegetables you like.
The miso paste saves me a tonne of time to make a nice soup base or broth, it’s also very nutritious. As you know, miso is a fermented paste made from fermenting soybeans with salt and koji, and koji is steamed rice inoculated with Aspergillus oryzae, a type of fermentation culture. Miso is typically used in Japanese cooking and readily available in most supermarkets. There are several types of miso—white, red, dashi, and I’ve seen recipes where people make miso from home. I might try making it one day at home.
Ingredients for this recipe are very easy to buy from wet markets and supermarkets:
- 500g pumpkin
- 2 tsp grated ginger
- 2 tbsp miso paste
- Pepper
- Olive oil
- 1 mid size onion
Soup and salad are my go-to meals whenever I crave for healthy and quick to make good food. Check out some of my salad recipes: Creamy Turkish feta cheese salad with sunny side up egg and olive toast, Summer salad with orange, avocado & pomegranate.
Ginger Roasted Pumpkin Soup Recipe – Dairy-Free
Ingredients
- 500 g Pumpkin skinned and cubed
- 2 tsp Ginger grated
- 2 tbsp miso paste
- Freshly crushed black pepper
- Cooking oil
- 1 White Onion mid-sized, skinned and chopped
- 600 ml Water
Instructions
- Chop the pumpkin and onion into cubes.
- Place pumpkin and onion on oiled baking tray.
- Add black pepper.
- Place in oven and roast it for 30 min at 180 degree celsius.
- Boil 600ml water with miso paste.
- Add baked pumpkin & onion to boiling miso soup base. Bring to boil.
- Blend with hand blender until smooth and creamy.
- Add grated ginger and bring to boil.
- Serve warm with toasted bread.
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4 May 2021 at 12:57 pmHow about just boiling the pumpkin in the water, no need to bake?
27 June 2021 at 5:28 amIs there a reason to bake the pumpkin and onions before putting it in water?
29 June 2021 at 2:22 amOh I like the slightly roasted taste of the vegetables, thus I roast it first in the oven.