Pumpkin Ginger Miso Soup

Ingredients

• 1 small pumpkin (about 1 kg or 2.2 lbs)
• 1 tablespoon fresh ginger, grated
• 3 tablespoons miso paste
• 1 liter (4 cups) vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Preheat your oven to 200°C (392°F).
2. Cut the pumpkin in half, remove the seeds, and place it on a baking sheet. Drizzle with olive oil and roast for 30 minutes or until the flesh is tender.
3. Once the pumpkin is roasted, scoop out the flesh and set aside.
4. In a large pot, heat a tablespoon of olive oil over medium heat. Add the grated ginger and sauté for 2-3 minutes until fragrant.
5. Add the roasted pumpkin flesh to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
6. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
7. Return the pot to the stove and stir in the miso paste. Cook for another 5 minutes, but do not let it boil.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped green onions.

Tip

Side Dish Suggestion

A great side dish to complement this soup would be a simple green salad with a sesame dressing. The freshness of the salad will balance the rich and creamy texture of the soup, making it a well-rounded meal.