Miso Pumpkin Soup

Serves: 6-8

Time to make: 1 hour

Dietaries: Vegan / Vegetarian

Cost: $

A hearty, soul warming umame pumpkin soup with deepness of roast pumpkin and caramlised garlic. Creamy, smooth and perfectly rich flavours balance with subtle shiro miso.

This is a vegan recipe, however served with sour cream makes it vegetarian. Serve with dairy free alternative is you wish.

• Ingredients

  1 head of garlic

  1 onion finely copped

  1/2 large pumpkin

  1 tsp cumin seeds

  1 tsp ground cumin

  1 tsp ground coriander

  1/2 tsp chilli flakes

  1/2 tsp ground chilli

  pinch saffron (optional)

  2 tbsp shiro (white) miso paste

  2 veggie stock cubes

  2 L water

  coriander

  olive oil

  salt and pepper

  sour cream (optional)

• Method

  Heat oven to 200c.

  Peel and roughly chop pumpkin. Add to a large baking tray along with head of garlic (cut horizontally and laid face down), cumin seeds, cumin, coriander, chilli flakes, salt and pepper and generous amount of olive oil.

  Roast in oven for 20 mins.

  In a large pot over medium heat, sautee onions and rest of spices in some olive oil. Add miso, stock cubes, some chopped parsley, 2L water and salt and pepper.

  Add pumpkin to the stock. Remove garlic from the skins and add to stock.

  Cook on low heat with a lid on for 40 mins.

  Blend until smooth. Serve with sour cream, chopped coriander, salt and pepper and drizzle of olive oil. Sourdough essential :P